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Poulet à la Marengo (Napoleon's Chicken Marengo)
A classic French dish of chicken braised in olive oil with shallots, garlic, herbs, and a rich, velvety sauce, inspired by the 19th-century recipe favored by Napoleon Bonaparte. Optionally garnished with sautéed mushrooms.
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Critical Success Points
- • Brown the chicken well without overcrowding the pan.
- • Do not burn the roux; stir constantly.
- • If sauce splits, add water and whisk over low heat to re-emulsify.
- • Simmer sauce until thickened, stirring frequently.
Safety Warnings
- • Hot oil can splatter; use caution when turning chicken.
- • Ensure chicken is cooked to at least 74°C (165°F) internal temperature.
- • Handle hot pans and sauce with care.
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