This is a very simple but delicious chicken dish.

A light lemony garlic sauce.
Served with pasta , rice or potatoes.

 

 

Pollo Alla Marengo

Adjusted : from The Art of Eating Well, Pellegrino Artusi 1820 – 1911, Italy’s Most Treasured Cookbook, Translated by Kyle M. Phillips III.On the eve of the battle of Marengo, Napoleon’s cook was unable to find the chuck wagons in the confusion and was forced to improvise, using stolen hens. The dish became known as chicken Marengo, and tis said that Napoleon always enjoyed it, less for itself than because it reminded him of a glorious victory.

Chop a young chicken into pieces at the joints. Saute it with 2 tablespoons butter and 1 of oil, season it with salt and pepper, and a pinch of nutmeg. Once the pieces are browned on all sides, drain off the fat, dust the meat with flour, add a minced clove or two of garlic, and add 1/2 cup of dry white wine. Add about 1/2 cup of broth over the chicken to keep it from drying out, cover it, and simmer it until done. Before serving it, sprinkle it with minced parsley and squeeze half a lemon over it.

Original Recipe: Take a young chicken, remove the neck and legs and cut into large pieces at the joints. Saute in 30 grams (about 1 ounce) of butter and one tablespoon of olive oil, seasoning with salt, pepper, and a dash of netmeg. When the pieces have browned on both sides, skin the fat and add a level tablespoon of flour and a deciliter (about 7 fluid ounces) of wine. Add broth and cover, cooking over low heat until done. Before removing from the fire, garnish with a pinch of chopped parsley; arrange on a serving dish and squeeze half a lemon over it. The result is an appetizing dish.