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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHICK-MARENGO1" "M" "10/21/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CHICKEN MARENGO - I" "chicken \fImarengo\fP, chicken saut\*(e'ed then braised with wine, cognac, garlic, tomatoes and mushrooms"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fIPoulet saut\*(e'e \*(a` la Marengo.
.PP
Dunand, who prepared this dish for Napoleon after the battle of Marengo,
June 14, 1800,
improvised it from bits and pieces of food found by the army's foragers.
Napoleon, having feasted, said to Dunand, "You must feed me like this after
every battle," and he subsequently did not let Dunand alter the chance
ingredients.
.PP
The original (after the battle) garnishes were crayfish and fried eggs.
These may be used.  The mushrooms were added later by Dunand, as was the
wine, which was not available for the original dish (the cognac was).
.PP
Adapted from LAROU, pages 264,608; NYT, page 200; GOURM1, page 294.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "3-1/2 qt heavy casserole"
.IG "" "large heavy skillet"
.IG "" "hot serving platter"
.IG "" "strainer"
and
.I "bowls,"
for preparing diced tomatoes with juice but no seeds
.sp
.IG "3 lb" "roasting chicken, "
cut into pieces, or \fIchicken breasts\fP,
quartered if large
.IG "1/2 cup" "flour"
.IG "1 tsp" "salt,"
or less according to taste
.IG "1/2 tsp" "freshly ground black pepper"
.IG "1 tsp" "dried tarragon"
.sp
.IG "" "olive oil "
and \fIbutter\fP, 2 Tbsp each
.sp
.IG "1 cup" "dry white wine"
.IG "1 jigger" "cognac"
.sp
.IG "2 cups" "canned tomatoes"
or \fI2 large fresh tomatoes\fP, peeled and diced, with juice strained
to remove seeds
.IG "2 cloves" "garlic, "
mashed and finely chopped
.IG "8" "mushrooms, "
whole, or optionally sliced
.sp
.IG "16" "jumbo black olives, "
sliced; optional
.IG "6" "eggs,"
fried at low heat (@3) in 6 Tbsp butter and 2 cloves garlic, mashed and chopped;
optional
.IG "" "chopped parsley"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 350 F.
.SK 2
If fresh tomatoes are to be used, blanch them for 15 seconds, 
remove stem, peel, squeeze juice into one bowl, dice the pulp, 
and strain juice back into another bowl with the pulp.
.SK 3
Mix the flour, salt, pepper and tarragon.
Dredge the chicken with the seasoned flour.
Reserve the excess flour.
.SK 4
In the skillet, heat the oil and butter.
Brown the chicken on all sides (@8).
.SK 5
Remove the chicken to the casserole.
Let the fat remaining in the skillet cool slightly.
With a wire whisk, beat the reserved flour into the fat.
Cook (@3-4) for 5 to 10 minutes, without burning the flour.
Gradually stir in the wine, and then the cognac.
When the sauce is thickened and smooth, 
Pour over the chicken and add the diced tomatoes and strained juice, 
garlic, and mushrooms.
Bring the casserole to a simmer on the stove top (@5)
(Alternatively, the mushrooms if sliced may be added during the next step,
after the dish has baked for 30 minutes.)
.SK 6
Place the covered casserole in the middle level of the oven.
Immediately reduce heat to where a slow simmer is maintained (275 F).
Bake for about 45 minutes, until the chicken is tender.
.SK 7
Serve in the casserole.
Or transfer the chicken to the hot serving platter
and arrange the mushrooms around the chicken.
Adjust the seasoning of the cooking sauce and pour it over the chicken.
Garnish, optionally, with the sliced black olives and with the fried eggs,
cut out so only a little white surrounds the yolk.
Sprinkle with chopped parsley.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
An alternative preparation of the dish (LAROU, page 264)
is to cook completely the
chicken by saut\*(e'ing it (rather than just browning it, as above),
then to coat the chicken with a sauce made by combining and cooking 
the ingredients above (wine, flour or brown sauce, garlic, etc.)
.PP
Absent crayfish, a garnish of sectioned cooked lobster tail may be
interesting.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
somewhat complex, but each step easy.
.I Time:
15 minutes to prepare tomatoes, 25 minutes to brown the chicken
10 minutes to assemble the casserole, 45 minutes to cook, and 15
minutes to garnish with olives and fried eggs, for a total of a little
more than an hour of preparation and 45 minutes of unattended cooking.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
