“Napoleon”, new epic by Ridley Scott starring Joaquin Phoenix, opens in Brazilian cinemas on November 23rd. For the public to get a taste of France, the chef Claude Troisgrosin partnership with Sony Pictures Brasil, teaches the recipe for Frango to Marengofavorite dish of Napoleon Bonaparte.
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 and coat in wheat flour. Heat the oil, add the butter, and fry the chicken until it is browned. Remove and store. Season the prawns and fry 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 shrimp, cover and cook for another 5 minutes. Add the parsley.
EGGS
- 2 tablespoons of butter
- 04 eggs
- Sal
– Fry the eggs in butter. Season.
BREAD
- 4 slices of sliced 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.
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