Chicken sauté marengo

Name: Chicken sauté marengo
Yield: Serves 4
Cuisine: French
Ingredients: 4 tbsp olive oil; 2 tbsp plain (all-purpose) flour; 1 x 1.5-2 kg (3 lb 3 oz-4½ lb) chicken, cut into 8 joints; 1 tbsp chopped flat-leaf parsley, to serve; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 8 x 1 cm (½ in) thick slices of baguette; 4 small free-range hen’s eggs; Sunflower oil, for deep-frying; 100 g (3½ oz) cooked crayfish in brine, drained; 300 ml (10 fl oz/1¼ cups) brown chicken stock; 1 x 400 g (14 oz) can chopped tomatoes in juice; 1 garlic clove, crushed; 150 ml (5 fl oz/⅔ cup) dry white wine; 1 tbsp cognac; 200 g (7 oz/2 cups) button (white) mushrooms or chestnut (crimini) mushrooms, cleaned; 200 g (7 oz/2 cups) button (white) mushrooms or chestnut (crimini) mushrooms, cleaned; 15 g (½ oz/1 tbsp) unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Named by Napoleon’s chef after the famous French victory at the battle of Marengo on 14 June 1800, this dish was the first I cooked as a young student chef at college some 40 years ago. It is a timeless classic and will always be a special memory for me on my personal culinary journey.

Ingredients

1 x 1.5-2 kg (3 lb 3 oz-4½ lb)

Europe
France
Main course
Mediterranean
June

Method

Season the chicken joints with salt and pepper, then dip in the flour and shake off any excess.

Put the olive oil in a large lidded frying pan (skillet) over a medium heat. When the oil is hot, add the chicken and fry for 8-10 minutes until golden all over. Reduce the heat, cover with a lid and cook for 18-20 minutes, or until the chicken is cooked.

Remove with a slotted spoon t