Charlie frequently mentions a program that he enjoys about food history. He has asked me to look at some of the shows and make some of the recipes. I intend to do it but always forget. But the other day he sent me an email containing a program about one of Napoleon's favorite dishes. The program said it remained popular in French cuisine after his death. We tried the recipe, and he said it was really good and it reminded him of Chicken Adobo. The sides we had with it, most probably were not ever eaten with this meal in France..rice and corn. Thomas Jefferson tried to interest the French in corn when he was ambassador to France during George Washington's presidency and they were not interested in eating food meant for animals.
A Napoleon favorite
Poullet a la Marengo
about 6 chicken thighs
3.4 oz olive oil
1/2 tsp salt
1/4 tsp. pepper
2 shallots, peeled but left whole
1 cl. garlic
1 bay leaf
sprig thyme
bunch parsley
1/3 C. flour
2 C. beef broth & some optional mushrooms
Heat oil, add chicken -not overlapping- Add salt, pepper, shallot & garlic, cook 10 minutes covered, turn, cook 10 min, covered, turn cook another 10 minutes. Remove from pan, keep warm. Remove shallots and larger herbs but do not discard. Add flour, make roux to golden brown. Add broth and deglaze pan, stirring constantly for 10 minutes. Strain through coarse strainer and pour over chicken, Saute mushrooms and use to garnish dish.
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