22:
107:
were too distant) and created the dish from what he could gather. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle, and when Dunand was later better-supplied and substituted
127:
at that time, and the first published recipe for the dish omits them. The more plausible explanation for the origin of the dish is that it was created by a restaurant chef in
71:, but with the addition of egg and crayfish, which are traditional to chicken Marengo but are now often omitted. The original dish was named to celebrate the
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Take a young chicken, remove the neck and legs, and cut into large pieces at the joints. Sauté in 30 grams (about 1 ounce) of
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and cover, cooking over low heat until done. Before removing from the fire, garnish with a pinch of chopped
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to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck.
297:
Chicken a la King and the
Buffalo Wing: Food Names and the People and Places That Inspired Them
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174:. When the pieces have browned on both sides, skim the fat and add a level tablespoon of
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According to a popular myth, the dish was first made after
243:
The Cook's Canon: 101 Classic
Recipes Everyone Should Know
103:
Dunand foraged in the town for ingredients (because the
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is as follows (it lacks tomatoes, crayfish and eggs):
1461:
1378:
1332:
1281:
1193:
1036:
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337:Science in the Kitchen and the Art of Eating Well
119:This colorful story, however, is probably myth;
198:; arrange on a serving dish and squeeze half a
123:writes that there would have been no access to
363:
339:(University of Toronto Press trans.). p. 209
144:Science of Cooking and the Art of Eating Well
8:
370:
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348:
202:over it. The result is an appetizing dish.
237:
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233:
291:
289:
287:
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229:
75:, a Napoleonic victory of June 1800.
7:
87:defeated the Austrian army at the
14:
312:Le grand Larousse gastronomique
245:, HarperCollins, 2003, p. 122.
1:
131:to honor Napoleon's victory.
1403:Chicken and duck blood soup
1545:
1502:
67:. The dish is similar to
1289:Chicken and mushroom pie
640:Fujian red wine chicken
315:(in French). Larousse.
309:Robuchon, Joël (2007).
268:. HP Books. p. 8.
112:for crayfish and added
69:chicken à la Provençale
1524:Italian chicken dishes
1505:List of chicken dishes
1340:Chicken macaroni salad
1243:Hainanese chicken rice
1223:Chicken wing rice roll
213:List of chicken dishes
26:
1529:French chicken dishes
1282:Pies and bread dishes
1110:Jerusalem mixed grill
948:Nashville hot chicken
878:General Tso's chicken
480:Chicken and dumplings
218:List of French dishes
36:dish consisting of a
24:
1309:Moravian chicken pie
1228:Claypot chicken rice
645:Galinha à portuguesa
625:Dragon tiger phoenix
565:Chicken tikka masala
430:Bean sprouts chicken
262:Lynch, F.T. (1987).
1462:Cuts and techniques
818:Ayam goreng kalasan
485:Chicken and waffles
335:Pellegrino Artusi,
1428:Linagpang na Manok
1408:Cock-a-leekie soup
1355:Coronation chicken
1273:Thalassery biryani
1253:Lontong cap go meh
1095:Galinha à africana
1090:Engagement chicken
928:Lemon pepper wings
685:King Ranch chicken
680:Kinamatisang manok
630:Escabeche oriental
590:Circassian chicken
450:Brown stew chicken
142:'s recipe in his
97:Alessandria, Italy
27:
1511:
1510:
1248:Hawaiian haystack
1085:Chicken galantina
873:Chicken Française
828:Barberton chicken
790:White cut chicken
770:Soy sauce chicken
745:Poulet au fromage
730:Pininyahang manok
540:Chicken paprikash
500:Chicken Chettinad
475:Chicken à la King
322:978-2-03-582360-1
299:(2008), p. 29-30.
275:978-0-89586-476-5
241:Raymond Sokolov,
162:, seasoning with
140:Pellegrino Artusi
89:Battle of Marengo
73:Battle of Marengo
1536:
1299:Chicken parmesan
1140:Pollo a la brasa
1075:Beer can chicken
1070:Beggar's chicken
1055:Ayam bumbu rujak
978:Pozharsky cutlet
938:Chicken Maryland
735:Piyanggang manok
610:Dak-bokkeum-tang
415:Ayam masak merah
372:
365:
358:
349:
342:
333:
327:
326:
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300:
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280:
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170:, and a dash of
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1539:
1538:
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1535:
1534:
1533:
1514:
1513:
1512:
1507:
1498:
1484:Drunken chicken
1469:Airline chicken
1457:
1423:Ginataang manok
1374:
1360:Jubilee chicken
1328:
1277:
1233:Cơm gà rau thơm
1208:Arroz con pollo
1189:
1032:
1018:Chicken tatsuta
943:Moo goo gai pan
799:
655:Gallo en chicha
620:Dong'an chicken
605:Country Captain
570:Chicken Vesuvio
560:Chicken riggies
550:Chicken Picasso
530:Chicken marsala
525:Chicken Marengo
445:Bourbon chicken
440:Bon bon chicken
387:
381:
376:
346:
345:
334:
330:
323:
308:
307:
303:
295:Steven Gilbar,
294:
283:
276:
261:
260:
256:
240:
231:
226:
209:
137:
81:
30:Chicken Marengo
25:Chicken Marengo
17:
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5:
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1393:Caldo tlalpeño
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1296:
1294:Chicken pastel
1291:
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1003:Sweet and sour
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722:
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710:Murgh musallam
707:
705:Moambe chicken
702:
697:
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652:
647:
642:
637:
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602:
597:
592:
587:
585:Chilli chicken
582:
577:
572:
567:
562:
557:
552:
547:
545:Chicken pastel
542:
537:
532:
527:
522:
520:Chicken Lahori
517:
515:Chicken karahi
512:
507:
502:
497:
492:
487:
482:
477:
472:
467:
465:Cashew chicken
462:
457:
455:Butter chicken
452:
447:
442:
437:
432:
427:
425:Ayam rica-rica
422:
417:
412:
407:
405:Andong jjimdak
402:
397:
391:
389:
388:and casseroles
386:Stews, braises
383:
382:
379:Chicken dishes
377:
375:
374:
367:
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352:
344:
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328:
321:
301:
281:
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251:978-0060083908
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1398:Caldo Xóchitl
1396:
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1377:
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1368:
1366:
1365:Olivier salad
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1345:Chicken salad
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1065:Ayam taliwang
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833:Buffalo wings
831:
829:
826:
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819:
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811:
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808:
806:
805:Fried chicken
802:
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588:
586:
583:
581:
578:
576:
573:
571:
568:
566:
563:
561:
558:
556:
555:Chicken Sukka
553:
551:
548:
546:
543:
541:
538:
536:
533:
531:
528:
526:
523:
521:
518:
516:
513:
511:
510:Chicken Divan
508:
506:
505:Chicken curry
503:
501:
498:
496:
493:
491:
490:Chicken balls
488:
486:
483:
481:
478:
476:
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147:
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134:
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122:
121:Alan Davidson
117:
115:
111:
106:
105:supply wagons
102:
98:
94:
90:
86:
78:
76:
74:
70:
66:
62:
58:
54:
50:
46:
42:
39:
35:
31:
23:
19:
1479:Chicken feet
1438:Sinampalukan
1380:Chicken soup
1268:Poule au riz
1165:Shish taouk
1130:Lechon manok
898:Chicken Kiev
740:Plecing ayam
695:Kwetiau ayam
635:Flying Jacob
595:Cola chicken
535:Chicken mull
524:
336:
331:
311:
304:
296:
264:
257:
242:
184:fluid ounces
143:
138:
118:
82:
68:
29:
28:
18:
1433:Samgye-tang
1413:Dak-hanmari
1370:Tavuk göğsü
1203:Arroz caldo
1195:Rice dishes
1120:Jujeh kabab
983:Saltimbocca
843:Cordon bleu
813:Ayam goreng
495:Chicken bog
420:Ayam pansuh
182:(about 3 ½
99:, when his
16:French dish
1518:Categories
1489:Pinikpikan
1418:Dillegrout
1258:Nasi liwet
1218:Bubur ayam
1145:Rotisserie
1060:Ayam kodok
1050:Ayam bakar
968:Parmigiana
838:Chicken 65
775:Swiss wing
760:Scaloppine
690:Kori rotti
660:Gulai ayam
600:Coq au vin
580:Chikuzenni
410:Ayam kecap
265:Garnishing
156:tablespoon
61:fried eggs
1494:Turducken
1474:Ballotine
1448:Soto ayam
1135:Pinchitos
1100:Huli-huli
1028:Yangnyeom
1013:Taiwanese
998:Spice bag
858:Dak-galbi
785:Waterzooi
750:Rollatini
715:Opor ayam
650:Galinhada
180:deciliter
160:olive oil
110:mushrooms
95:south of
57:garnished
1324:Sandwich
1319:Pastilla
1314:Musakhan
1263:Nasi tim
1185:Yakitori
1170:Tandoori
1160:Shawarma
1125:Kai yang
1042:barbecue
993:Southern
933:Lollipop
913:Kung Pao
903:Kentucky
883:Gribenes
823:Ayam pop
755:Sanbeiji
725:Piaparan
720:Ostropel
700:Mie ayam
675:Kedjenou
670:Inubaran
400:Afritada
207:See also
154:and one
125:tomatoes
85:Napoleon
65:crayfish
1388:Binakol
1350:Chinese
1213:Bringhe
1180:Tsukune
1023:Tongdak
973:Piccata
888:Karaage
848:Coxinha
780:Talunan
615:Dapanji
575:Chimaek
470:Chargha
460:Cafreal
196:parsley
93:Marengo
79:History
41:sautéed
38:chicken
1453:Tinola
1333:Salads
1304:Kurnik
1238:Dakjuk
1105:Inasal
1080:Buldak
1008:Tabaka
988:Sesame
958:Orange
953:Nugget
918:Laziji
908:Korean
863:Finger
853:Crispy
665:Helzel
435:Betutu
319:
272:
249:
190:. Add
178:and a
172:nutmeg
168:pepper
152:butter
135:Recipe
53:tomato
49:garlic
34:French
1443:Sopas
1175:Tikka
1155:Satay
1150:Sajji
1038:Roast
963:Padak
923:Lemon
893:Katsu
868:Fries
795:Yassa
765:Sorol
395:Adobo
224:Notes
200:lemon
192:broth
186:) of
176:flour
129:Paris
59:with
47:with
32:is a
1115:Jerk
1040:and
317:ISBN
270:ISBN
247:ISBN
188:wine
164:salt
114:wine
101:chef
63:and
51:and
158:of
91:at
45:oil
43:in
1520::
284:^
232:^
166:,
55:,
371:e
364:t
357:v
325:.
278:.
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