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Chicken Marengo

Apocryphally, this is attributed to Chef Dunan (or Dunand or Dunant), attached to Napoleon's army at the Battle of Marengo (June 14th, 1800). Most likely, however, this dish was created by someone else, in honor of the victory since, supposedly, Dunan/d/t wasn't in Napoleon's army at that time.
Yield: 6 quarts

(Last modified: 20211201.0940: )

  1. Place 2-½lb of boneless chicken breasts (although this amount can probably be reduced substantially) in a large pressure cooker
  2. Add 1C water & 1C white wine
  3. Pressure cook the whole pieces approximately 10 minutes at 15psi (high)
  4. Transfer cooked chicken to a heavy enameled cast iron casserole dish, and brown two minutes on all sides with:
    • 2T olive oil
    • 1T butter
    • Freshly ground pepper
  5. Add:
    • 1 Leek, chopped (use an onion if no leek available)
    • One large carrot, chopped
    • 4 Cloves garlic, diced
    • 2 Bay leaves
    • ½t Thyme
    • ½t Sage
    • ⅛t Cumin
    • ½t Paprika
    • 1 Small hot pepper
  6. Sauté 10 ‐ 15 minutes
  7. Add:
    • Wine & water from pressure cooker
    • Handful of parsley
    • 2T Cognac
    • 4 ‐ 8 oz Fresh mushrooms, sliced
    • Juice of 1/2 lime
    • 1 Veggie broth cube (low sodium)
    • 3C Water
    • 4oz Tomato paste
    • 4 Medium fresh tomatoes, chopped
  8. Bring to boil, then reduce heat and simmer for 30 mins to 2h
  9. A minute or two before serving, add:
    • One can small olives
  10. Serve over brown rice

Notes: