Pollo marengo

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Prep time:

Cook time:

Serves: 6

By MiniMonty

1

Ingredients

  • 1 onion

  • 1 orange

  • 1 whole chicken chopped

  • 1 splash wine

  • 1 pinch seasoning eg rosemary, thyme, oregano

  • 3-4 cloves garlic

  • 1 tin plum tomatoes

Method

  1. Put your biggest saucepan aside. Crush your garlic under the blade of a knife or rolling pin then heat in a small saucepan with chopped onions and a knob of butter. Be careful to cook slowly, you don't want them to fry.
  2. When the garlic and onion become translucent, transfer into your larger saucepan and add the chicken. Add your seasoning - fresh is best but dried is fine.
  3. Once the meat has some colour add your plum tomatoes. This will cool the pot - don't worry. Get a good glug of wine in now too (a third of a bottle).
  4. Simmer for a couple of hours - you won't be able to resist a stir here and there or the addition of a sprinkle of fresh herbs if you have them - all well and good. Make a mental note to put some rice on twenty minutes before the sauce is finished.
  5. Your sauce should beome a deep orange colour and when you know the chicken is ready to fall off the bone, peel your orange and chop it into cubes. Then add this to the sauce. Stir the orange through the sauce for a minute or so then remove the pan from the heat.
  6. Plate up in a simple bowl - a bed of rice with a piece or two of chicken with lots of sauce.

Handy Hint

When choosing your chicken, remember that the chicken is not the point - the sauce is the thing. Skin the chicken if you like a no fat supper or a no oil sauce but the original recipe uses a whole chopped up chicken (or two).

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Main Course

  • Chicken

  • Low fat

  • tomato

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Your comments

  • MiniMonty 30/11/11 04:26

    After the battle at Marengo Napolean's chef created this dish to celebrtate his victory. It's a French classic. Simple. Honest. Cheap. The Orange is ESSENTIAL by the way... Beautiful. Can stay on the hob for hours and still be perfect. VERY flexible and always causes a huge grin. Wonderful rich deep sauce full of oil and tomato flavour (gets more complex according to the herbs you have to hand). DO use rosemary and thyme DON'T use cardoman or turmeric.