Marengo, usually Chicken Marengo, sometimes Veal Marengo, is a dish named after the Battle of Marengo (northwest Italy), June 14, 1800, at which Napoleon defeated the Austrians.
Napoleon's chef, Dunand, created it right after the battle from foraged food. Chicken cooked with olive oil, garlic and tomatoes, white wine and Cognac, and garnished with a ring of fried eggs.
Modern versions omit the fried eggs and add mushrooms and pearl onions.
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