There are many versions of this classic chicken stew nowadays. It’s thought to have been created by a chef to celebrate Napoleon’s victory at Marengo!
For us it’s always been a staple dish, so we’d thought we’d share a recipe we have created with our chef/photographer buddy JP!
Ingredients
4 chicken legs (drumsticks and thighs separated)
2 onion diced
2 cloves of garlic finely diced
1 tin of chopped tomato pulp (in season, 0.75 kg of fresh peeled tomatoes and chopped)
1 tsp of tomato paste
1 tablespoon of flour
2 strip of orange zest
1 Bouquet garni made with 2 bay leaves and 5 spring of thyme
50 ml of Brandy or Whisky
250 ml of dry white wine
2 tbsp chopped flat-leaf parsley
200 d button mushrooms sliced finely
25g of butter (or 2 Tsp of cooking oil)
Salt and pepper to your taste
Cooking Method
In a frying pan, heat the butter/oil and brown the mushrooms. Reserved on the side and
In the same butter/oil brown the chicken on every side
Add the sliced onion and garlic cloves and soften them, stirring regularly until light golden.
Season.
Sprinkle with flour and cook while stirring for 4 to 5 minutes.
Pour in the white wine, Brandy/whisky, the contents of the tomatoes, tomato paste, the 2 orange
zest and your reserved mushrooms.
Continue cooking over medium heat for about 30 minutes.
Just before serving remove the bay leaf, thyme and orange zest and stir in the chopped parsley.
Adjust the seasoning.
Fancy giving it a go? Well you’ll find everything you need for this in one of our best selling boxes:
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Chicken Legs Marengo
There are many versions of this classic chicken stew nowadays. It’s thought to have been created by a chef to celebrate Napoleon’s victory at Marengo!
For us it’s always been a staple dish, so we’d thought we’d share a recipe we have created with our chef/photographer buddy JP!
Ingredients
4 chicken legs (drumsticks and thighs separated)
2 onion diced
2 cloves of garlic finely diced
1 tin of chopped tomato pulp (in season, 0.75 kg of fresh peeled tomatoes and chopped)
1 tsp of tomato paste
1 tablespoon of flour
2 strip of orange zest
1 Bouquet garni made with 2 bay leaves and 5 spring of thyme
50 ml of Brandy or Whisky
250 ml of dry white wine
2 tbsp chopped flat-leaf parsley
200 d button mushrooms sliced finely
25g of butter (or 2 Tsp of cooking oil)
Salt and pepper to your taste
Cooking Method
In a frying pan, heat the butter/oil and brown the mushrooms. Reserved on the side and
In the same butter/oil brown the chicken on every side
Add the sliced onion and garlic cloves and soften them, stirring regularly until light golden.
Season.
Sprinkle with flour and cook while stirring for 4 to 5 minutes.
Pour in the white wine, Brandy/whisky, the contents of the tomatoes, tomato paste, the 2 orange
zest and your reserved mushrooms.
Continue cooking over medium heat for about 30 minutes.
Just before serving remove the bay leaf, thyme and orange zest and stir in the chopped parsley.
Adjust the seasoning.
Fancy giving it a go? Well you’ll find everything you need for this in one of our best selling boxes:
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