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Chicken Marengo
Chicken Marengo is a French dish consisting of a chicken sautéed in oil with garlic and tomato, garnished with fried eggs and crayfish.〔Raymond Sokolov, ''The Cook's Canon: 101 Classic Recipes Everyone Should Know'', HarperCollins, 2003), p. 122.〕 The dish is similar to chicken à la Provençale, 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 Battle of Marengo, a Napoleonic victory of June 1800.
==History==
According to a popular myth, the dish was first made after Napoleon defeated the Austrian army at the Battle of Marengo at Marengo south of Turin, Italy, when his chef Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather.〔Steven Gilbar, ''Chicken a la King and the Buffalo Wing: Food Names and the People and Places That Inspired Them'' (2008), p. 29-30.〕 According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle,〔 and when Durand was later better-supplied and substituted mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck.〔
This colorful story, however, is probably myth; Alan Davidson writes that there would have been no access to tomatoes 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 to honor Napoleon's victory.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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