Chicken Morango: Napoleon's Secret Weapon
Recipe Overview
Overview
Chicken Morango is a dish steeped in history, famously associated with Napoleon Bonaparte. The recipe showcases a delightful combination of flavors, with tender chicken simmered in a rich sauce made from tomatoes, garlic, and mushrooms, all enhanced by a splash of dry white wine. The preparation begins with breaking down a whole chicken, which not only saves money but also allows for a more flavorful dish as the bones contribute to the stock.
The cooking process involves sautéing the chicken until it achieves a beautiful golden crust, which adds depth to the overall flavor. The addition of sautéed mushrooms and shallots creates an umami-rich base, while the tomatoes provide a fresh, vibrant note. One of the standout techniques in this recipe is the creation of a blonde roux, which thickens the sauce and adds a nutty flavor.
As the dish simmers, the aroma fills the kitchen, promising a comforting meal that pays homage to its historical roots. The final touch of frying eggs and serving them atop the chicken adds a delightful richness, making this dish not just a meal, but an experience. Whether you’re preparing for a cozy dinner or a themed gathering, Chicken Morango is sure to impress with its unique blend of flavors and its fascinating backstory.
Recipe Details
Steps & Tips
Break down one whole chicken using a chef knife or boning knife.
Chop the chicken carcass into 2 to 3 inch pieces.
Tip: Freeze leftover chicken carcass for making stock later.
Roughly chop half a yellow onion, slice one rib of celery and carrot, and smash one garlic clove.
In a pot, add olive oil and roast chicken pieces, vegetables, and herbs for 4 to 5 minutes.
Add 2 quarts of water to the pot and continue cooking.
Pat chicken parts dry with a paper towel.
Tip: Pat chicken parts dry with a paper towel for a better sear.
Season chicken with kosher salt and freshly cracked pepper.
Tip: Season hot to cover as much surface area as possible for more evenly seasoned food.
Heat olive oil in a cast iron pot.
Place seasoned chicken skin-side down in the pot to sear.
Tip: Take your time when searing chicken to achieve a beautiful brown crust.
Quarter button mushrooms and rub off unwanted particles.
Slice and peel 8 to 10 small shallots.
Remove the core and dice 1 cup of fresh vine-ripened tomatoes.
Set the seared chicken aside on a plate.
Add mushrooms and shallots to the pot and sauté for 6 to 8 minutes.
Tip: Sauté mushrooms and shallots until browned for enhanced umami flavor.
Add garlic and cook until fragrant.
Sprinkle in flour and cook over low medium heat while stirring.
Tip: Create a blonde roux by cooking flour over low medium heat for more flavor.
Add 1 cup of dry white wine to the pot.
Tip: Add white wine to deepen the flavor of the dish.
Add tomatoes to the pot and cook for 3 to 4 minutes.
Strain the reduced chicken stock through a fine mesh strainer.
Tip: Taste and adjust seasoning before adding chicken back to the pot.
Add the chicken back to the pot along with any juices.
Cook chicken for 30 to 35 minutes uncovered.
In a frying pan, add olive oil and fry a few eggs to desired doneness.
Tip: Runny yolks are preferred for a richer flavor.
Sauté shrimp in the same pan with olive oil, seasoning with salt and pepper.
Make toast using sourdough or preferred bread.
Tip: Use sourdough for toast to soak up flavors from the pan.
Serve the chicken with sautéed shrimp, shrimp toast, and fried egg on top.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Chicken Morango was originally served to Napoleon after his victories.
- •The dish traditionally included crawfish, which has been replaced by mushrooms in modern recipes.
- •Using a whole chicken is more economical and flavorful for this dish.
- •The sauce is thickened with a blonde roux made from flour.
