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.^[1] 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.^[1] The original dish was named to celebrate the Battle of Marengo,^[2] a Napoleonic victory of June 1800.

^ ^a ^b Raymond Sokolov, The Cook's Canon: 101 Classic Recipes Everyone Should Know, HarperCollins, 2003, p. 122. ISBN 978-0060083908
^ Lynch, F.T. (1987). Garnishing. HP Books. p. 8. ISBN 978-0-89586-476-5.

[Sokolov-1] Raymond Sokolov, The Cook's Canon: 101 Classic Recipes Everyone Should Know, HarperCollins, 2003, p. 122. ISBN 978-0060083908

[Lynch_1987_p._8-2] Lynch, F.T. (1987). Garnishing. HP Books. p. 8. ISBN 978-0-89586-476-5.

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