Free Cooking Recipes

This classic dish dates back to 1800 when, according to legend, Napoleon’s chef created this recipe in celebration of their victory at the Battle of Marengo. Ingredients then included freshwater crayfish, substituted in this version with a garnish of cooked prawns (shrimp). Accompany with new potatoes or noodles.

SERVES 4

45 ml/3 tbsp olive oil
4 chicken thighs, skinned
4 chicken drumsticks, skinned
1 large onion, chopped
2 cloves garlic, chopped
1/4 cup/25 g/1 oz plain (all purpose) flour
7/3 cup/150 ml/1/4 pt chicken stock (broth)
I 1/4 cups/300 m1/1/2 pt Marsala or medium white wine
6 tomatoes, skinned and chopped
15 ml/1 tbsp tomato puree (paste)
250g/8 oz button mushrooms, halved
15 ml/1 tbsp chopped fresh basil
15 ml/1 tbsp brandy
salt and freshly ground black pepper
GARNISH
8 cooked prawns (shrimp)
fresh basil leaves

Directions:

1. Heat the oil and sauté the chicken portions until golden all over. Add the onions and garlic and continue cooking until the onion softens.
2. Sprinkle over the flour, and cook, stirring, until the fat is absorbed and the flour turns a deep golden brown.
3. Gradually blend in the stock and Marsala. Bring to the boil, then reduce the heat to a simmer and cook, covered, for I 0 minutes.
4. Stir in the tomatoes, puree (paste), mushrooms, basil and brandy. Season to taste and simmer, uncovered, for a further 40 minutes. Remove the saucepan lid for the last 20 minutes, to allow the sauce to reduce. Stir occasionally to prevent the sauce sticking.
5. Serve, garnished with fresh cooked prawns (shrimp) and fresh basil leaves.