Part 5/10:
Despite its widespread popularity during Napoleon's reign, the specific recipe for chicken Marengo remains elusive. Variations began surfacing approximately a decade after Napoleon's death, with each recipe showcasing different ingredients. The introduction of tomatoes, black truffles, and crayfish evolved the dish considerably over the years. However, many culinary historians assert that Napoleon favored simpler preparations, which speaks to his nature as a picky eater.
An 1869 recipe from Le Livre de Cuisine offers a glimpse into how the dish would have been prepared during Napoleon's day. It calls for chicken to be sautéed in olive oil, seasoned with shallots, garlic, and fresh herbs, then finished with a broth to create a sauce that complements the tender fowl.