This dish is from the Corsica region. Chicken Marengo is a dish created by Napoleon Bonaparte’s cook to please the emperor after the battle of Marengo. It’s lovely served with delicate broad beans.
- 80 ml olive oil
- 8 chicken pieces on the bone, with the skin
- 3 tbsp finely chopped shallots
- 1 tbsp finely cut lemon thyme
- 4 thin pieces of orange skin
- 100 ml (3½ fl oz) dry white wine
- 2 cups peeled, diced tomatoes
- 30 olives
- freshly ground pepper
- 20 broad beans, shelled, blanched and skin removed
- 2 tbsp chopped parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat half the olive oil in a pan and brown the chicken pieces, skin-side down, for a few minutes. Transfer the chicken to a roasting tray and finish cooking in the oven at 160°C (320°F/Gas 2) for about 15 minutes.
Remove the fat from the chicken pan. Add the shallots, thyme and orange skin and stir for a few minutes. Stir in the wine and bring to the boil. Add the tomatoes, stir well and cook for 10 minutes.
Add the chicken pieces and olives to the sauce, season with salt and pepper and heat through on low heat.
Serve with broad beans and sprinkle with chopped parsley.
Photography by Benito Martin
Styling by Jerrie-Joy Redman-Lloyd