Best Napoleon Chicken Recipes

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NAPOLEON'S CHICKEN MARENGO



Napoleon's Chicken Marengo image

Chicken Marengo has been subjected to its authenticity over the years and my personal determination is it's a concept not a true recipe. It is said Chef Dunand prepared this dish for Napoleon by quickly soliciting ingredients from local farmers after the June 1800 Win against the Austrians in Marengo, Italy (which is said to become his "lucky" dish). In fact, that same evening N seized Gen. Kellerman's dinner (not this dish), which had been donated by a local monastery. CD didn't go to work for Napoleon until 1801 and was in Russia in June, 1800. N enjoyed chicken ala provencale often for breakfast, which could be the starter base to the CM recipe, C D recorded recipe in 1809. The use of mushrooms, truffles, garlic, black olives, white wine, seasonings, etc. have been other chef's interpretation or personal preferences. Crawfish and French fried eggs were indeed part of the original recipe, but one or both have been left out or substituted throughout the years. I've written a recipe as close to the original, while making it 21st Century user friendly.

Provided by Southern Lady

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

8 chicken pieces or 4 large chicken breasts
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup flour
4 tablespoons olive oil (or enough to brown chicken)
1 -2 garlic clove, minced
1 medium onion, chopped (optional)
1 cup tomatoes or 1 cup canned tomato, diced
3/4 cup cooking sherry or 3/4 cup sub with chicken broth
1 cup sliced mushrooms, fresh preferably
8 -12 medium shrimp, cleaned (optional)
4 slices 1/2-inch thick bread for toast (French or Italian)
4 tablespoons butter or 4 tablespoons olive oil
1 tablespoon parsley, chopped (optional)
4 eggs (optional)

Steps:

  • Salt and pepper chicken and pat in seasonings.
  • Heat olive oil to med-high.
  • Dredge chicken in flour and add to heated oil.
  • Brown on both sides, about 3 minutes each side.
  • Place browned chicken on papertowels
  • In same skillet, saute onions 10 minutes.
  • After five mins add minced garlic.
  • Add tomatoes, wine, and stir until bubbly.
  • Lower heat to a low simmer.
  • Return chicken pieces to skillet.
  • Simmer for 1 hour if using dark meat, 45 mins if using breasts.
  • Check chicken at 15 min intervals. If too dry, add 1/3 C Chicken Broth (or to your liking).
  • At first 15 min interval, taste sauce and S& P to your taste.
  • Preheat oven to 400 degrees.
  • Add mushrooms and shrimp to simmering chicken at 50 mins or 35 mins, respectively, assure shrimp is simmering in sauce until just pink.
  • Butter slices of bread or drizzle olive oil and toast in preheated oven (3-5 mins).
  • Add one piece of chicken on top of a slice of toast, spoon sauce over chicken.
  • Add 2-3 shrimp on top or around chicken.
  • Sprinkle a little parsley on each serving (optional).
  • Fry eggs in olive oil or bacon grease, Sunny side up (eggs optional).
  • Place egg by side of chicken serving, S&P to taste.

CHICKEN AND POTATO NAPOLEON WITH SPICY TOMATO SAMBAL SAUCE



Chicken and Potato Napoleon with Spicy Tomato Sambal Sauce image

Provided by Dzintra Dzenis

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 20

4 tablespoons olive oil, divided
2 boneless, chicken breast halves with skin
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon olive oil
3 garlic cloves, chopped
1 small onion, diced
1 (15-ounce) can plain tomatoes
2 fresh tomatoes, seeded and diced
2 tablespoons sambal oelek sauce
1 tablespoon sugar
2 teaspoons salt, plus more for seasoning
1 sprig fresh rosemary, plus sprigs, for garnish
Freshly ground black pepper
1 small bunch Italian parsley, leaves chopped, plus more for garnish
6 large Yukon gold potatoes
Salt
Olive oil
2 tablespoons grapeseed oil
Sea salt

Steps:

  • Chicken:
  • Preheat the oven to 375 degrees F.
  • In a large oven-proof saute pan over high heat, heat 2 tablespoons olive oil. Season the chicken breasts with salt and pepper, to taste, and add them to the oil. Cook for 3 minutes on each side. Put the saute pan in the oven and the let the chicken finish cooking, about 15 minutes. Remove from the oven to a cutting board and allow to rest, covered, for 5 to 10 minutes.
  • Tomato sauce: In a medium-sized skillet over medium heat, add the olive oil. Add the chopped garlic and onions and saute until softened. Stir in the tomatoes, sambal, sugar, 2 teaspoons of salt and the rosemary. Saute over medium heat and allow the sauce to reduce and flavors to blend together, about 8 minutes. Taste and season with salt and pepper, if needed. Remove the rosemary sprig and stir in chopped parsley just before serving.
  • Potatoes: Fill a large saucepan 2/3's full with cold water. Add the potatoes and a good pinch of salt and bring to a gentle boil over medium heat. Cook the potatoes until they are just tender, about 10 minutes. Once the potatoes tender, drain them and cut them into 1/4-inch slices. Heat a combination of olive oil and grapeseed oil in a large skillet until it just begins to smoke. Add the potato slices and fry until crispy on the outside and completely tender on the inside. Remove the potatoes to paper towels to drain and sprinkle with sea salt.
  • Arrange potato slices in a circular layer on each serving plate. Put a thin layer of tomato sauce over the potatoes, leaving a small border. Slice the chicken breasts into serving portions and arrange on top of the potato-tomato layers. Garnish each serving with a sprig of rosemary and fresh parsley. Serve and enjoy!

NAPOLEON CHICKEN



Napoleon Chicken image

I believe this comes from a Heart and Stroke publication. It is a healthy heart recipe, but dont let that fool ya into thinking its bland and not worth trying! Your kitchen smells wonderful while making it!!!

Provided by chez patty

Categories     Chicken Breast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 boneless chicken breasts
1 -2 cup flour (to dredge chicken in)
pepper, to taste (to dredge chicken in)
oregano (to dredge chicken in)
2 tablespoons olive oil
2 tablespoons butter
1 cup chopped onion
10 mushrooms, sliced
1 cup chicken broth (1 cup water and a chicken Oxo cube)
1 (28 ounce) can whole tomatoes, well drained
100 ml pitted black olives, halved
1 -2 garlic clove, crushed

Steps:

  • Cut chicken into pieces.
  • Dredge chicken in the flour, pepper, oregano mixture.
  • Brown till golden in the olive oil and butter.
  • Place in casserole dish.
  • Saute the chopped onions and sliced mushrooms.
  • Add and mix well the following-.
  • 1 cup chicken broth (1cup water and a chicken Oxo cube).
  • 1 large tin tomato- well drained.
  • ½ tin black olives, halved.
  • 1-2 garlic buds, crushed.
  • Place over chickenand mix together well.
  • Bake 350 degree oven, covered, x 45-60 minutes, removing lid last 15 minutes of cooking time.
  • Serve over rice.

Nutrition Facts : Calories 566.1, Fat 28.7, SaturatedFat 8.9, Cholesterol 108.1, Sodium 462.6, Carbohydrate 39.1, Fiber 4.9, Sugar 8.4, Protein 38.5

NAPOLEON'S CHICKEN MARENGO



Napoleon's Chicken Marengo image

Chicken Marengo has been subjected to its authenticity over the years and my personal determination is it's a concept not a true recipe. It is said Chef Dunand prepared this dish for Napoleon by quickly soliciting ingredients from local farmers after the June 1800 Win against the Austrians in Marengo, Italy (which is said to become his "lucky" dish). In fact, that same evening N seized Gen. Kellerman's dinner (not this dish), which had been donated by a local monastery. CD didn't go to work for Napoleon until 1801 and was in Russia in June, 1800. N enjoyed chicken ala provencale often for breakfast, which could be the starter base to the CM recipe, C D recorded recipe in 1809. The use of mushrooms, truffles, garlic, black olives, white wine, seasonings, etc. have been other chef's interpretation or personal preferences. Crawfish and French fried eggs were indeed part of the original recipe, but one or both have been left out or substituted throughout the years. I've written a recipe as close to the original, while making it 21st Century user friendly.

Provided by @MakeItYours

Number Of Ingredients 15

8 chicken pieces or 4 large chicken breasts
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup flour
4 tablespoons olive oil (or enough to brown chicken)
1 -2 garlic clove, minced
1 medium onion, chopped (optional)
1 cup tomatoes or 1 cup canned tomato, diced
3/4 cup white wine or 3/4 cup cooking sherry or 3/4 cup sub with chicken broth
1 cup sliced mushrooms, fresh preferably
8 -12 medium shrimp, cleaned (optional)
4 slices 1/2-inch thick bread for toast (French or Italian)
4 tablespoons butter or 4 tablespoons olive oil
1 tablespoon parsley, chopped (optional)
4 eggs (optional)

Steps:

  • Salt and pepper chicken and pat in seasonings.
  • Heat olive oil to med-high.
  • Dredge chicken in flour and add to heated oil.
  • Brown on both sides, about 3 minutes each side.
  • Place browned chicken on papertowels
  • In same skillet, saute onions 10 minutes.
  • After five mins add minced garlic.
  • Add tomatoes, wine, and stir until bubbly.
  • Lower heat to a low simmer.
  • Return chicken pieces to skillet.
  • Simmer for 1 hour if using dark meat, 45 mins if using breasts.
  • Check chicken at 15 min intervals. If too dry, add 1/3 C Chicken Broth (or to your liking).
  • At first 15 min interval, taste sauce and S& P to your taste.
  • Preheat oven to 400 degrees.
  • Add mushrooms and shrimp to simmering chicken at 50 mins or 35 mins, respectively, assure shrimp is simmering in sauce until just pink.
  • Butter slices of bread or drizzle olive oil and toast in preheated oven (3-5 mins).
  • Add one piece of chicken on top of a slice of toast, spoon sauce over chicken.
  • Add 2-3 shrimp on top or around chicken.
  • Sprinkle a little parsley on each serving (optional).
  • Fry eggs in olive oil or bacon grease, Sunny side up (eggs optional).
  • Place egg by side of chicken serving, S&P to taste.

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