Feeding Napoleon - Chicken Marengo

I was fully prepared so I ended up using a mesh strainer but it worked fine. Since this sauce is somewhat oily, it tends to split and if the sauce splits you could say that there is nothing we can do, but that is far from the truth. In fact, you can just add a couple tablespoons of water, bring it back to a simmer and in no time you'll have a nice smooth sauce again. Then put the

chicken

on a plate and pour the sauce over it. Now the recipe says that mushrooms are an optional garnish, but it doesn't say how to cook them, or even if they should be cooked.

I imagine so, though, so I quickly fried them in a little oil just to bring out the flavor. And here we are, General Napoleon Bonaparte's Pollo Marengo. And now that the Emperor eats with his fingers, I will eat too. here we are. My uniform would be a disaster. Hmm. Ah, but it's worth it. This is... well, this is really good. So the crazy thing is that the sauce, although quite simple for a French sauce, has a lot of complexity in its flavor. No, it's not complicated if you use broth that's about 3 days old and familiarize yourself with some of the more complicated French sauces, but there are a lot specifically for eating, and I think I made this in under an hour.

Absolutely wonderfull. I should also say that this technique is done with things other than

chicken

. There is - there is beef

marengo

and even different fish

marengo

s, so it's more than this preparation, you can make it with whatever meat you want. And just a reminder that you can get the cookbooks autographed through the links in the description, they ship internationally and I'll see you next time on Tasting History.