Tom's Cooking Corner - CHICKEN MARENGO

The chicken was cut up and fried in the olive oil and a sauce was made with the tomatoes, garlic and onions (plus a dash of cognac from Napoleon's flask), he cooked the crayfish, fried the eggs and served them as a garnish with some of the soldiers bread ration on the side.

Napoleon was delighted and refused to let his chef alter the dish in any way even when he tried to omit the crayfish. Modern versions vary considerably and this is one we served up at a dinner party that included Thai friends. You will need the use of a blender or food processor.

INGREDIENTS (FOR 8 PEOPLE)

2 medium onions chopped well
1 large carrot chopped well
4 bacon rashers chopped
Olive oil
Plain flour
½ small tin tomato puree
1 pint of stock ( or water plus stock cube0
salt and pepper
8 (or more) chicken pieces
(we mix thighs, drumsticks and breasts)
good dash of sherry or white wine
1 tin plum tomatoes
2 large cloves of garlic, chopped
Rice for 8 (or , if you prefer, mashed potatoes)

METHOD
Saute the onions, garlic, carrot and bacon until the onions are a golden brown.
Stir in the flour and continue to cook until the flour is a rich nutty brown colour.
Add the tomatoe puree, tin of tomatoes and gradually add in the stock. Bring to the boil and season. Cover, and simmer for 30min.
Meanwhile trim the chicken joints and roll them in seasoned flour.
Brown on both sides in olive oil, drain, and place them in a casserole dish.
Allow the sauce mixture to cool and pass it through the blender/food processor. Pour this over the chicken , add the sherry/wine and place in the centre of a moderate oven, 150 C, for one hour, or until the chicken is tender.
Serve with rice with vegetables of your choice, (we used chopped long green beans and cauliflower).
The easiest way is to serve everything on the table in dishes, with extra sauce in a gravy boat for each person to help themselves.
Our Thai friends were delighted with this meal, and so should you be.