“Napoleão”, Ridley Scott’s new epic starring Joaquin Phoenix, opens in Brazilian cinemas on November 23rd. For the public to get a taste of France, chef Claude Troisgros, in partnership with Sony Pictures Brasil, teaches the recipe for Frango à Marengo, Napoleon Bonaparte’s favorite dish.
Legend has it that after a difficult battle in the Italian city of Marengo, the emperor’s chef prepared a banquet to celebrate the French victory using local ingredients. Named Chicken Marengo, the recipe fell to Napoleon’s liking, who started tasting the recipe whenever he won a war.
Frango to Marengo
Ingredients:
1 free-range chicken
Sal
Pepper from the grinder
2 tablespoon of wheat flour
2 tablespoons of olive oil
1 tablespoon of butter
10 medium prawns, peeled and cut in half
8 mini onions cut in two
2 sliced garlic cloves
10 very fresh Paris mushrooms, cut into quarters
1 bouquet garni
200 ml white wine
4 chopped tomatoes
1 tablespoon tomato concentrate
400ml good chicken broth
chopped sauce
Preparation mode:
– Bone the chicken and cut thighs and breasts into 8 pieces
– Season the chicken pieces with salt and pepper, coat in wheat flour
– Heat the oil, add the butter, and fry the chicken until it is browned. Remove and Save
– Season the prawns and fry them in the same pan with butter. Remove and store.
– Place the onions, garlic and bouquet garni in the same pan. Let it sweat
– Add the mushrooms and cook for another 5 minutes
– Deglaze with white wine and add the chopped tomatoes and concentrated tomatoes. Reduce
– Put the chicken back and cover with the broth. Leave to cook covered for 20 minutes
– Add the prawns, cover and cook for another 5 minutes
– Place in sauce
EGGS
– 2 tablespoons of butter
– 04 eggs
– Sal
– Fry the eggs in butter. Season
BREAD
– 4 slices of bread
– 2 tablespoons of butter
– Cut the bread into a triangular shape
– Toast in butter
FINAL TOUCH
– Place the Marengo chicken on a platter
– Decorate with toasted bread and fried eggs
