Marengo chicken it is a delicate and very tasty dish, although simple and quick to make. It belongs to both French and Italian cuisine, in particular Piedmontese cuisine and especially the city of Alessandria. Today we will see the recipe that Pellegrino Artusi he published the last edition he edited, that of 1911 with 799 recipes, shortly before his death. Piero Benigni he then reshared it on social media and it was from his page that we recovered it. The ingredients are for 2 people and the result is incredibly satisfying, soft and tasty.
Marengo chicken
Ingredients x 2
- half a chicken
- extra virgin olive oil
- Flour
- lemon juice
- dry white wine 1 glass
- meat broth 300 ml
- parsley
Preparation
The first thing to do to prepare Marengo chicken It’s meat broth. If you want you can also choose the vegetable one. Break up the chicken and remove skin and fat deposits. Place the pieces in a pan with 3 tablespoons of extra virgin olive oil and let them brown well on all sides, then remove them and throw away all the fat that will be formed. Put 2 tablespoons of extra virgin olive oil and the chicken pieces back in the pan floured. Let it heat up, add a glass of white wine, cover and let it continue until it has almost completely consumed, turning the pieces every now and then.
Pour a ladle of broth, add salt, cover and cook over a very gentle heat adding a little broth when necessary to keep the cooking juices liquid enough. Turn the pieces over every now and then. After 30 minutes pour a spoonful of lemon juice over the pieces and continue cooking, which will last another 30 minutes or a little more and will be finished when the breast is done drill well from the fork. Just before the end, add salt and let the bottom almost dry because the pieces they can be coloured. When ready, pass them onto the tray, pour some more lemon juice over them, sprinkle with chopped parsley and serve. Yours marengo chicken it’s ready.
