Chicken Marengo: recipe for Napoleon (created on the battlefield)
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- čas přidán 15. 11. 2018
- The Chicken Marengo is recipe that was created for Napoleon on the battlefield after the victory of the battle of marengo on the 14th of june 1800. Get the recipe: bit.ly/35wpTD2
In this French cooking video tutorial I am recreating the chicken marengo recipe the way it was made by napoleon's cook ( Dunand) on the battlefield just when the battle was over. just using the basic ingredients and one cast iron skillet and one black steel pan.
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- Gregory Fremont-Barnes (main editor) [Attribution], via Wikimedia
Commons
- Jean Broc [Public domain]
- Louis-François, Baron Lejeune [Public domain]
David Gerke [CC BY-SA 3.0 (creativecommons.org/licenses/...)], from Wikimedia Commons - Jak na to + styl
The Battle of Marengo resulted in modern canning. Napoleons army was dispersed foraging for food all over the countryside unprepared for the battle of Marengo. Because of this mishap for Napoleon, a reward was posted to France: 12,000 Francs for anyone coming up with a way to preserve food. Nicolas Appert in 1810 discovered the canning process using Champaign bottles. Napoleon provisioned a French Navel ship with a three month supply of food canned in champaign bottles. The ship returned to France three months later and the crew was fine.
Very interesting story 👍👨🏻🍳
I am a self taught cook. My third try making your Chicken Vallee D'auge. I am improving. I also read culinary books, many hard to find: "Ma Cuisine" by: Auguste Escoffier and "The Auberge of the Flowering Hearth" by Roy Andries de Groot. I value your culinary videos. Might you recommend any books?
Hi there I have a few books here amzn.to/2DIb6G7
Hmmm, interesting. I always heard that "modern canning" had been invented for that naval expedition where everyone died because of the lead or mercury in them (Franklin, near 1850 IIRC).
@@benoitbvg2888 No, tinned food had been around for decades prior to the Franklin expedition. But the expedition had been supplied by a company that was later banned from doing business with the Royal Navy because of poor quality control...as in more than half of their canned meats being spoiled, animal parts from animals other than beef and pork being found in the cans, etc. -- and much of the public became so fearful of canned meat that it almost spelled the end of the canned food industry. Fortunately, canned condensed milk came along and was a resounding success, and restored faith in the whole process.
I went to culinary school many year's ago to learn classic French and had the pleasure to work with many very good chef's. I have been the head chef at several successful restaurant's. I left cooking for a living some 20 years ago and have missed it tremendously. My wife and I talk about opening a small lunch and dinner restaurant. Watching your videos has brought back so many good memories and gives me inspiration to start cooking what I used to love cook for other people.
Pl, pl do start your restaurant! Too many burgers n pizza n kebbabs! Let me know how yr doing! Bonnes fêtes from the French countryside!
@@isabellelaval7294 I'm down South. Everywhere you look, it's Barbeque. Or deep fried. LOL, with Kung Flu shut downs + access to great recipes, you'd think folks would be cooking. Alas, drive thrus are deemed essential. So, the lines are like a half hour to get through. Waffle House? Full of people waiting for to go orders. Take it home and nuke it! The grocery stores aren't much better. I'm wondering why Wal Mart, etc, still has knives and cookware. A casual perusal of the shelves reveals that everything has been done already. Take it home and NUKE IT. What are we doing to ourselves?
Did you end up opening the restaurant?
You can still have a life and a wonderful family and still enjoy cooking for family friends and neighbours and even bake bread and bake cakes for them I do and enjoy it very much and have lots of fun doing it too from all the Wonderful Chefs and Wonderful Recipes from everywhere so I hope you do too Enjoy 👍👍😊😊❤️❤️
"when the battle was finished everyone was kind of hungry" that have me a giggle.
Today I send this video as a birthdaywish to my eldest son. Il adore Napoleon. 🇫🇷
My favorite cooking channel w out a doubt
Mine too.
I made this for supper tonight and everyone loved it. My mother and my grandmother often made Chicken Marengo from Je Sais Cuisiner for us on a Saturday night and we all would play Tarot until the small hours. It is my favourite game but I never won. This version is a little bit lighter and the cognac flavour is lovely, the croutons are a perfect accompaniment. We played Tarot tonight too and I still didn't win but at least I went to bed happy. Thank you for breathing new life into a tradition I had nearly forgotten.
Thanks for trying the recipe and tarot yeah geez I have not played that game for years too it is a great game and I don't think I ever won neither 😄😄
I love the little bit of interesting history you give to us with each recipe! Thank you so much for you and your food!
Good job keeping it simple and hystorically accurate! Thank you
First dish I ever made for my wife. I was 19 years old. After seeing the historical note in a "Joy of Cooking" edition she got as a wedding gift from her cousin, I chose it and made with decent success and impressed her pretty good. That was 43 years ago and she still asks for it. I have improved since and though not traditional, she loves olives so I add some (black).
Not only are your recipes incredibly accurate, as in directly taken from the old days, but you also make them really interesting with a bit of history, thanks so much for sharing this with us Stephane
This looks great! Several simple techniques that support each other and easy to find ingredients. Thanks for this.
This was beautiful! This almost represents the essence of French cooking at its core! I love the history I love the Simplicity of the recipe. Thank you thank you for this.
Beautiful looking dish, appreciate the history behind it.
I love to try recipes that have history! Great story, must try this!☺
I love the back story, and the break down makes it super approachable!
Chef Stephane. When you said just a simple dish, wow. This is a piece of art you have created. Once again, enjoyed, Thank you.
Well the picture looks better because I had to think how to position the food on the plate . Plating is so hard . I need to school myself 🙂🙂👨🏻🍳
Great to hear the history behind this will definitely try it out on my next date. A bit of history behind the dish always impresses the ladies. Love your channel by the way!
I made this last night, and it turned out great! I improvised a bit, and used a few extra ingredients because I had them handy (shallots and onions). It was very tasty, and my wife and daughter were pleasantly surprised that I could do this on my own. Thank you for posting!!!
I really like that you give the original/classic version of your recipes rather than something that's been so modified as to be unrecognizable. Thanks! This is going to be my next version of chicken with a chunky tomato sauce. ;)
Thanks for your history lesson! Very interesting. It looks like a simple and comforting dish
This was really fun to watch - thanks!
The very basic stock at the beginning is a revelation! Thank you!
Dunand served it with crayfish originally. Later he tried to replace it with mushrooms, but Napoleon wouldn't hear of it - do you know that Napoleon insisted on eating chicken Marengo after every battle for the rest of his career? The original recipe describes "italian herbs", which you left out... What are italian herbs? What you find growing like weed everywhere in Italy is the classic italian herbs of sage and rosemary. Classic italian seasoning of chicken, pork, lamb and goat has since centuries, millenia even, been the combo of garlic, sage and rosemary. My guess is that the non described "italian herbs" in the original recipe was sage and rosemary...
So Napoleon didn't want to eat it with the mushrooms?
Interesting recipe, and interesting history! Looks delicious.
👨🏻🍳👨🏻🍳thank you 🙂
Excellent chef, thank you for teaching us the French way of cooking.
Awesome!!! Simple and fabulous!
Your live chat was awesome. Hope you do more. Great community of good food lovers.
Yum! That recipe is on my list for next Saturday's dinner.
I just made this -- it was easy, simple and so delicious!!!!! I even made the croutons. well worth making.
Wonderful! Can't wait to try to make this
I just the the historic research you do for the classics! It is so interesting 🧐!
Thank you for sharing this great, historical recipe!!!
This dish made me instantly hungry. 🍗🍽👌
what a beautiful recipe, and the history behind it was so cool to know~thank you so much for sharing ^^
my pleasure i am auto educating myself in the mix it’s great 😀😀👨🏻🍳
Simple beautiful dish!
Lovely recipe. Been doing it for 3 years.
Man, it looks so good.
I really have to try this, one day.
I love chicken and Napoleon ( history ) 😉
French sure know how to cook their chickens. Love this recipe.
Very good presentation! Thanks!
Loved the history, delivered with panache. Will try this out at the weekend.
Wow the history and the cooking are great 👍
Great recipe. Quick and easy. Love the videos. Keep them coming.
thanks for that 😀👍
I'm absolutely cooking this dish sometime within the next 7 days. I can't lie though, I'm going to use some of the "Escoffier stock" you taught us how to make. I've grown very fond of it (no pun intended). Thanks for the historic recipe!
it was a great story i was not aware i am learning in the process it’s great
@@FrenchCookingAcademy I cooked this yesterday using fresh tomatoes and "Escoffier stock." It was a very nice dinner. Thank you again!
well done again👍👍😀👨🏻🍳
I am going to make this tomorrow for my family. Thanks for sharing.
I love this and will enroll in your course
Interesting recipe. Might give that a go someday.
thank you, yummy recipe! greetings from Italy!
You are always doing great recipes
Definitely giving this one a try very soon! ^_^ Thanks for sharing!
Voila! Love the history origins to the dish.
Thanks chef
Very well done Thank you!
This guy totally deserves his own cooking show on any/every PBS channel in America. I love Jacque Pepin but this guy has got some serious talent.
"Corporate" cooking channels have turn to total crap; not worth watching anymore. How many times have you watched the little spiky haired guy feeding his fat face all over the place lately,... huh!!
you and what you offer is priceless!!!
Thanks a lot 🙂🙂👨🏻🍳
Looks delicious. Also, your backyard always so lovely, green, and inviting. We have snow where I am.
A fabulous looking recipe, with an interesting history behind it.
👍😀👨🏻🍳indeed there is so much history in those old recipes
This looks good and I love the history of it because I'm a history geek as well as a cook. For the dish itself, it seems like a version of EXTREME "hard times" chicken cacciatore. But I'm betting the cognac adds a dynamic to it that makes it unique enough from cacciatore to make it it's "own" recipe. Cool video!
Simple and delicious
Thank you !
Absolutely delicious. I debated not including the egg. (It's not common in American cooking to put an egg on a meat dish.) But I went for it and did not regret my decision! Thanks for opening my mind to new flavor combinations!
I have a small paperback book that, along with Julia/Pepin videos, I taught myself to cook with. The book, in English from 1958, is The Art Of French Cooking by Fernande Garvin.
It has a Chicken Marengo recipe totally different than yours, but thats not the reason for this comment, as I have seen many different recipes for this. But she claims that it was the Three Provencal Brothers and their restaurant that created Chicken Marengo in honor of Napoleon's victory. She states that the Three Provencal Brothers are credited for restoring French Cuisine from the spartan brew of the Jacobins.
I actually Facebooked Jacques Pepin through his daughter and she says that Chef Pepin goes with Napoleon's chef as Chicken Marengo's creator. Being a big Chef Pepin fan, I go with his statement on this, but I thought you would be interested in an alternative theory.
By the way, I've seen many Marengo recipes that use veal instead of chicken, which is my all time favorite veal recipe, using Garvin's version.
j'adore ces videos et histoire!
Nice , this is one dish I can cook and enjoy from India .
wow, that's a neat backstory on this dish.
ça a l'air délicieux
Thanks. Another winner. Made it for my parents and brother, no leftovers.
An interesting way to make a quick chicken stock.
Looks inviting!
I’m cooking this tonight. Wish me luck! 🇬🇧 🇫🇷
Keep it up my man. All the love from California
definitely gonna try it!!! it looks delicious but not for diet. It will be my cheat day!!!
MERCI FrenchCooking for doing this dish for us 💜
🙂👨🏻🍳👍
You are on a diet? Smooth move,... watching a channel on French Cooking! :D LOL.
love it
True comfort food!
This looks sooo yummy 😊
Totally dig your teaching techniques, you are clear and concise. You make french cooking seem less intimidating, almost simple. Why do you think American chefs over-complicate french cuisine? Your English is excellent. Thank you.
The way you've done the egg with an excess of oil is actually quite similar to how a fried egg is made in Thailand. I believe the term they use for that is "khai dao." It's a very common addition for fried rice and stir fries, usually placed whole right on top (again, much like what you've done here).
Great presentation! I'll have to make this some time.
It's a fairly common way to fry eggs in the UK too. Basting the egg in oil ensures the white on top is fully cooked while leaving the yolk nice and runny. The alternative way is the American way of flipping the egg over on a hot plate or in a dry pan. Totally ruins the yolk.
Perfect for Keto! Thank you!
Oh the croutons r to die for!😱💗 Great easy recipe--love this! Hope one day you'll do easy soups for winter like la purée and le pistou👍🏻
Actually soupe au choux coming next week 😋😋
Looks delicious. I am definitely going to cook this the same way you have just shown 😊
🌹🍀🍀🥀🌹
merci Chef..!!
MerryChristmaS
FELIZ NAVIDAD
From 🇪🇸✌🏾
WITH LOVE..‼️
merry christmas too 🙂
made tonight - only modification i made was to include a bit of old onion in the stock in addition to the chicken. wife and i used spare bread to soak up the leftover sauce. i swear every time i make some french recipe things are particularly good.
Great video, thanks.
🙂👨🏻🍳
love the 'tache
Just made this, and it’s excellent. By coincidence, I was at Stratfield Saye yesterday - the home of the Duke of Wellington.
I doubt if the French serve much Beef Wellington!! ; )
What a neat recipe with an interesting origin story too! Thanks for sharing both of these with us. And nice moustache! If Napoléon was still around, I'm sure he would have invited you to join his Old Guard if you grow it a while longer. All the best!
Thanks 👨🏻🍳👨🏻🍳
I owe, I owe, so off
to Borodino I go
Kudos on the support for Movember mate, well done!
*Frenchness Intensifies*
Gotta love the history on this one. Old Nappy's fave!! Tres interessant!!! Excusez moi, whilst I go foraging in the country-side for the ingredients (a Sonoran desert here; so wish me luck) :D LOL.
I like your Recipes chef
thanks 🙂
I made this and it was delicious! I used white wine instead of cognac because I only had the expensive stuff and I used store bought chicken stock (I know that is probably sacrilegious) but it is Tuesday and I needed a quick family meal. Kids loved it too!
Funny!! I'm often "sacrilegious"; particularly whilst cooking!! :D LOL.
Nice and something to learn, as always!
Just one question: Where do you put the chicken while making the cognac-sauce? Doesn't it get tough while cooling out?
Very nice. Thanks a lot for sharing
Thanks for the feedback
Mon plaisir :)
C'est tres interesant! Keep doing historical recipes....France has innumerable...
I made this and it was great!
🙂👨🏻🍳
thanks for the tip for instant chicken stock
I like your dinnerware, especially your plates. What brand are they and where can I find them?
Learned about this dish from Monster episode 23 when Heckel cooked it.
Oh goodness, your skillet has a very nice color! I have a Mauviel pan and it's still showing gray steel, but I hope "earn" a darker color one day soon. Really love my skillet, one of two of my favorite items in my kitchen!
It looks amazing! I'm making it tonight!!!
let me know how it goes 🙂
@@FrenchCookingAcademy It was amazing!! I loved the story that goes with it!!
thanks for trying the recipe 🙂🙂
This recipe seems more doable than others as a full meal. I don't know why but these French recipes makes me intimidated, probably I have not eaten a lot of French dish. I will try to cook this over this weekend XD
scodes77 - Thanks to the French Revolution, and our propensity to behead aristocrats, many cooks went unemployed. They invented restaurants and also began to publish cook books. It played a great role in disseminating French cuisine but during the 19th century, French cuisine became more and more codified and complex (probably to please the bourgeoisie). Simplification came from the "nouvelle cuisine" in the 70s.
I think that is why French cooking can be seen as intimidating though home cooking is rather simple especially when Stéphane explains it 😋
Deliciousness in its simplicity fit for an Emperor ! This would make for a nice Historical conversation starter at a dinner party for close friends.
Or enemies; whose heads will be guillotined off, after their final dinner!! :D
A bottle of cognac doesn't seem to last too long in the hands of a Frenchman! :)) Great recipe!