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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-MARENGO2" "M" "2/18/99"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CHICKEN MARENGO - II" "chicken Marengo, 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
Revised from earlier version of 10/21/95.
.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 qt heavy casserole"
.IG "" "large heavy skillet,"
which if deep enough can replace the casserole
.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,
if large divided into cutlets, pounded to equalize, and trimmed
.IG "8" "mushrooms,"
more if small (about 1/2 lb), thickly sliced
.IG "18" "31-40 shrimp,"
peeled and cleaned
.IG "2 Tbsp" "olive oil,"
used in small portions
.IG "" "salt, pepper"
to taste
.sp
.IG "2 Tbsp" "butter"
.IG "2 Tbsp" "flour"
.sp
.IG "1 cup" "dry white wine"
.IG "1 jigger" "cognac"
.sp
.IG "2 cups" "canned tomatoes"
or \fI2 large fresh tomatoes\fP, peeled, seeded and diced, with juice strained
to remove seeds
.IG "1-1/2 oz" "glace de viande,"
dissolved in 1/2 cup  hot water, or 1/2 cup \fIveal gravy\fP
.IG "2 cloves" "garlic, "
mashed and finely chopped
.IG "1 tsp" "dried tarragon"
.IG "" "salt, pepper"
to taste
.sp
.IG "16" "jumbo black olives, "
sliced
.IG "6" "eggs,"
fried at low heat (@3) in 6 Tbsp butter and 2 cloves garlic, mashed and chopped
.IG "" "parsley,"
chopped
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
If fresh tomatoes are to be used, blanch them for 15 seconds, 
remove stem, peel, strain juice into one bowl, dice the pulp and reserve it
in a separate bowl.
.SK 2
Brown the chicken quickly on high heat (@10), with minimal olive oil,
a few pieces at a time, perhaps 1 or 2 minutes per side.
During the cooking season both sides well with salt and pepper.
As the chicken is browned, reserve it to casserole,
and keep warm.
.SK 3
Still on high heat (@10), add 2 Tbsp olive oil, and when hot,
add the thickly sliced mushrooms.
After the mushrooms are lightly browned, before they are done,
reduce the heat to medium or medium high (@5-7),
add the shrimp, and if needed, more oil.
Continue the saut\*(e' for a moment, until the shrimp turn red but
are not fully cooked.
Reserve mushrooms and shrimp and any rendered juice to the casserole,
and keep warm.
.SK 4
On medium heat (@5), add 2 Tbsp butter to the pan,
and when it is bubbling, add 2 Tbsp flour.
Saut\*(e' for several minutes with constant stirring 
to make a brown \fIroux\fP.
Gradually stir in the wine, and then the cognac.
Reduce by half on medium high or high heat (@8-10).
Add the liquid from the tomatoes, the \fIglace de viande\fP dissolved in
hot water, 
add the chopped garlic and the tarragon,
and reduce the sauce to an appropriate thickness.
Adjust the seasoning.
Add the diced tomatoes.
Cook briefly.
.SK 5
Pour the sauce over the chicken, shrimp and mushrooms.
Bring the casserole to a simmer on the stove top (@5),
then cover and cook at a very gentle simmer (@1-2)
until the chicken is done (perhaps 15 minutes for cutlets,
40 minutes for a cut-up whole chicken).
Alternatively, preheat the oven to 350 F,
place the covered casserole in the middle level of the oven,
immediately reduce heat to where a slow simmer is maintained (275 F),
and bake until the chicken is tender.
.SK 6
Serve in the casserole.
Or transfer the chicken to the hot serving platter
and arrange the mushrooms and shrimp around the chicken.
Cover with the sauce.
.SK 7
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 and the mushrooms 
with a sauce made by combining and cooking 
the ingredients above (wine, cognac, flour or brown sauce, garlic, etc.)
.PP
Absent crayfish, 
use as a garnish or include in the dish, shrimp (as done here) or 
sectioned cooked lobster tail.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
somewhat complex, but each step easy.
.I Time:
1-1/2 hours, including simmering time.
.\".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
