"for the dish omits them. The more plausible explanation for the origin of the dish is that it was created by a restaurant chef to honor Napoleon's victory. Pellegrino Artusi's classic recipe in his ""Science of Cooking and the Art of Eating Well"" is as follows (note the lack of tomatoes, crayfish and eggs): 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. The dish is similar to chicken à la Provençale, but with the addition of egg and crayfish, which are traditional to"
"the end. Coq au vin Coq au vin (; , ""rooster/cock with wine"") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local varietals, such as ""coq au vin jaune"" (Jura), coq au Riesling (Alsace), ""coq au pourpre"" or ""coq au violet"" (Beaujolais nouveau), ""coq au Champagne"", etc. Various legends trace ""coq au vin"" to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a"
"deglaze the pan, and then pouring the wine sauce over the chicken. The chicken and wine, combined in a dish, are then baked, after which a sauce made of cheese (often Emmenthal or Gruyère or both), egg yolks, and crème fraîche is poured over it. The sauce often contains a sprinkle of nutmeg, a pinch of thyme, parsley, garlic, or a bay leaf. Some recipes call for garnishment with capers, and /or flavoring using lardons. Poulet au Fromage is served with white wine, and often bread and salad. Poulet au fromage Poulet au fromage () is a French dish: the"
"Chicken Française Chicken Française (or Chicken Francese) is an Italian-American dish of flour breaded, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. The dish is popular in the region surrounding Rochester, New York, where it is known as Chicken French, to the point that some have suggested the dish be called Chicken Rochester. When Italian immigrants arrived in Rochester, they brought their recipes with them, including veal francese, but they substituted chicken for the more expensive veal. Another source says that Veal Francese had been popular in the region since the 1950s, but when consumers boycotted veal"
"condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana. By adding tomato paste, mozzarella cheese, and sometimes ham, a dish called ""milanesa a la napolitana"" (Milanese in the Neapolitan style) was created. ""Neapolitan"" is not named for the city of Naples, but because it was first made and sold in Restaurante Napoli owned by"
"Coq au vin Coq au vin (; , ""rooster/cock with wine"") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local varietals, such as ""coq au vin jaune"" (Jura), coq au Riesling (Alsace), ""coq au pourpre"" or ""coq au violet"" (Beaujolais nouveau), ""coq au Champagne"", etc. Various legends trace ""coq au vin"" to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish"
"Poulet au fromage Poulet au fromage () is a French dish: the English translation being """"chicken with cheese"""". Pieces of chicken are coated with flour, salt and pepper, and then sautéed. Some recipes call for various types of cooking oil, some call for butter, and some call for both. Some recipes call for sauteing an onion with the chicken. After the chicken is browned, white wine is added to the cooking pan. Some recipes call for leaving the chicken in the pan while the wine is reduced, while others call for first removing the chicken, then using the wine to"
"Italy (""cacciatore"" means ""hunter"" in Italian) and a hunter's chicken dish in the United Kingdom, but the dish is prepared differently in each country. French hunter's chicken is prepared using sautéed chicken that is cooked crisp and a chasseur sauce consisting of tomatoes, mushrooms, onions, white wine, brandy and tarragon. Prior to sautéeing, the chicken can be dredged in flour. Tomato ingredients can include diced tomatoes, canned crushed tomatoes and canned tomato paste. Additional ingredients in hunter's chicken can include shallots, olive oil, chicken stock and vermouth, and in addition to tarragon, additional spices and seasonings can include marjoram, thyme,"
"chips or salad. In Australia, it may also contain a variety of toppings, including sliced ham or fried eggplant (aubergine) slices. In Argentina and in other neighboring South American countries, veal or chicken parmigiana is topped with ham and served with french fries. It is known as milanesa a la napolitana. If the dish is topped with a fried egg, then it is known as a ""súper milanesa"" or ""suprema napolitana"". The origin of the dish was the Napoli restaurant in Buenos Aires during the 1940s. (See also .) A similar dish, the parmo, which uses either pork or chicken,"
"served with a rustic bread or pasta on the side. Chicken cacciatore typically, but not always, includes base ingredients of onion, garlic, and tomato. The many different variations of this entree are based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine, while northern Italian chefs might use white wine. Some versions of the dish may use mushrooms. In the United States, cacciatore dishes may be prepared with marinara sauce, though in Italy the dish does not always include tomatoes. Cacciatore Cacciatore (, ; ) means ""hunter"" in Italian. In cuisine, ""alla cacciatora"""
"the Vesuvio Restaurant, which operated at 15 E. Wacker Drive, Chicago, in the 1930s. Chicken Vesuvio Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The dish is often garnished with a few green peas for color, although some more modern variations may omit some of these. In Chicago, one also often finds the technique applied to other foods, like ""steak Vesuvio"", ""pork chops Vesuvio"", or even just ""Vesuvio potatoes"". The origins"
"mustard (some say a box of paprika, but that spice is not in the recipe) fell into the casserole dish and spread out over the poultry as it cooked. The two cooks reflected and found a way out. Unable to get the condiment out, they added Burgundy white wine, crème fraîche and grated comté. This mixture pleased the famous gastronomic critic. He congratulated the mistress of the house for this recipe which he found strongly to his taste, and named it after his host. The chicken is first browned in oil or butter, then left to cook. The sauce is"
"Chicken Vesuvio Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The dish is often garnished with a few green peas for color, although some more modern variations may omit some of these. In Chicago, one also often finds the technique applied to other foods, like ""steak Vesuvio"", ""pork chops Vesuvio"", or even just ""Vesuvio potatoes"". The origins of the dish are unknown, but some suggest it might have been popularized by"
"Chicken Divan Chicken Divan is a chicken casserole usually served with broccoli, almonds, and Mornay sauce. It was named after the place of its invention, the Divan Parisienne Restaurant in the New York City Chatham Hotel where it was served as the signature dish in the early twentieth century. Its creator, a chef named Lagasi, created it as part of a contest, winning a small amount of money and creating the hotel's signature dish. In French, the word ""divan"" refers to a meeting place or great hall, and thus the name was chosen to imply a kind of continental elegance."
"laid up in hiding in the woods of Fraschetta, just by Spinetta Marengo. The famous dish Chicken Marengo is named after the town. According to legend, Napoleon's chef created the dish from the few ingredients he could find after the battle, using a sabre instead of a cooking knife. There is a museum, founded in 1846, containing weapons and relics of the battle. In 1928 precious objects from the Roman period were uncovered by farmers in a field near the village of Marengo. Dating from the 2nd century, the objects, all in very bad condition, included a silver bust representing"
"or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately. In an alternative method, the chicken breasts may be braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices. Chicken marsala Chicken marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine. It is a variation of traditional Italian ""scaloppina"" dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it most likely originated with English families who"
"Chicken marsala Chicken marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine. It is a variation of traditional Italian ""scaloppina"" dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions"
"tomato sauce, black olives from Gaeta and capers are called ""spaghetti alla puttanesca"". An imaginative recipe was created on the tables of the poor, where the expensive shellfishes were missing: spaghetti, dressed with cherry tomatoes sauce, garlic, oil and parsley are called ""spaghetti alle vongole fujute"" (spaghetti with ""escaped"" clams), where clams are present only in the imagination of the people eating the dish. The frittata can be prepared with pasta leftovers, either with tomato sauce or white. Pasta, cooked ""al dente"" is mixed with raw scrambled egg and cheese, then pan fried. It can be enriched with many different"
"Giardiniera Giardiniera () is an Italian relish of pickled vegetables in vinegar or oil. Italian giardiniera is also called sottaceti (""under vinegar""), a common term for pickled foods. It is typically eaten as an antipasto or with salads. In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as ""hot mix"". Giardiniera is a versatile condiment that can be used on a variety of different foods such as bratwurst, bruschetta, burgers, pasta salad, eggs (omelets), hot dogs, tuna salad, sandwiches, and much more. In the U.S. it is not uncommon"
"particularly in the Milanese region swordfish (pesce spada con capperi e limone). However, the best known dish of this sort in the US uses chicken (chicken piccata). A chicken breast is butterflied or sliced along its width. It is flattened to an even thickness with a tenderizer between two pieces of wax paper or plastic wrap. It is seasoned and dredged in flour before being browned in butter or olive oil. The sauce is made using the pan drippings. Lemon juice and white wine or chicken stock are added and reduced. Shallots or garlic can be added with capers, chopped"
"are missing or substituted in various recipes, for example, another kind of nut, or different hard cheese. The name is often expanded to describe the specific meat used (e.g., chicken tetrazzini, or tuna tetrazzini). Tetrazzini Tetrazzini is an American dish made with diced poultry or seafood and mushroom in a butter/cream and parmesan sauce flavored with wine or sherry. It is served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley, and sometimes topped with almonds or Parmesan cheese or both. Tetrazzini can be prepared as a baked noodle casserole, sometimes with steps taken to give it"
"simply call for commercially produced chicken which may be male or female. Standard recipes call for red wine (often Burgundy) for braising, lardons, button mushrooms, onions, often garlic, and sometimes brandy. Recipes with vin jaune may specify morels instead of white mushrooms. The preparation is similar in many respects to beef bourguignon. The chicken is seasoned, sometimes floured, seared in fat and slowly simmered in wine until tender. The usual seasonings are salt, pepper, thyme, parsley and bay leaf, usually in the form of a bouquet garni. The juices are thickened either with a roux or by adding blood at"
"Tapenade Tapenade (, ) is a Provençal name for a dish consisting of puréed or finely-chopped olives, capers, and olive oil. Its name comes from the Provençal word for capers, ""tapenas"" (). It is a popular food in the south of France, where it generally is eaten as an hors d'œuvre spread on bread, but sometimes it is used to stuff poultry for a main course. Olive-based dishes with anchovies or vinegar are ubiquitous in Italian cuisine, documented in ancient Roman cookbooks dating back thousands of years before the appearance of the Occitan word, ""tapenade"". One of the earliest known"
"Cacciatore Cacciatore (, ; ) means ""hunter"" in Italian. In cuisine, ""alla cacciatora"" refers to a meal prepared ""hunter-style"" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken (""pollo alla cacciatora"") or rabbit (""coniglio alla cacciatora""). The """" is a small salami that is seasoned with only garlic and pepper. A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, seasoned with salt and pepper, are seared in the oil for three to four minutes on each side. The"
"Parmo originated as ""escalope Parmesan"", a derivative of chicken parmigiana. In Argentina, a variation of milanesa a la napolitana is made with chicken instead of the usual beef, similar to chicken parmagiana. It is sometimes topped with ham, bacon, or a fried egg and is usually served with french fries. Chicken parmigiana Chicken parmigiana, or chicken parmesan (also referred to colloquially in the United States as 'chicken parm' and in Australia as a 'parmy', 'parmi' or 'parma'), is a popular Italian-American dish. It consists of a breaded chicken breast topped with tomato sauce and mozzarella, parmesan or provolone cheese. A"
"base of other dishes, such as sauteed vegetables. For this reason, it is a fundamental component in Italian cuisine. It may also contain garlic, shallot, or leek. In Greek cuisine, the term sofrito refers to a specific dish native to, and almost exclusively to be found on, the island of Corfu. Sofrito is a veal steak slow-cooked in a white wine, garlic, and herb sauce, and is usually served with rice. In the Sephardi Jewish cuisine of the eastern Mediterranean and the Maghreb, the term ""sofrito"" emphasizes a method of cooking rather than a specific combination of aromatics. ""Sofrito"" is"
"French fricassee, it has a tomato-based sauce usually with red wine. Fricassee Fricassee or fricassée is a method of cooking meat in which it is cut up and braised, and served with its sauce, traditionally a white sauce. Fricassee is first attested in England in the mid-16th century. It is a French word, but the exact etymology is uncertain. It is theorized to be a compound of the French ""frire"" (to fry) and ""casser"" or ""quasser"" (to break in pieces). Many cooking references describe fricassee simply as a French stew, usually with a white sauce. Julia Child in ""Mastering the"
"Saltimbocca Saltimbocca (also saltinbocca) (; Italian for ""jumps in the mouth"") is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (""saltimbocca, Roman-style""), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or"
"sometimes crushed red pepper flakes, all marinated in vegetable oil, olive oil, soybean oil, or any combination of the three. Some commercially prepared versions are labeled ""Chicago-style giardiniera"". Giardiniera Giardiniera () is an Italian relish of pickled vegetables in vinegar or oil. Italian giardiniera is also called sottaceti (""under vinegar""), a common term for pickled foods. It is typically eaten as an antipasto or with salads. In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as ""hot mix"". Giardiniera is a versatile condiment that can be used on a"
"Hunter's chicken Hunter's chicken (French: poulet chasseur, poulet à la chasseur and poulet sauté chasseur) is a chicken dish that is a part of French cuisine. It shares the same name with other dishes from around the world, yet each national version is very different, with each sharing only the name, and the use of chicken as a primary ingredient. The primary ingredients in hunter's chicken are sautéed chicken and a reduced chasseur sauce prepared using tomatoes, mushrooms, onions, white wine, brandy and tarragon. ""Chasseur"" means ""hunter"" in French. Hunter's chicken shares the same literal name as chicken cacciatore in"
"Chicken parmigiana Chicken parmigiana, or chicken parmesan (also referred to colloquially in the United States as 'chicken parm' and in Australia as a 'parmy', 'parmi' or 'parma'), is a popular Italian-American dish. It consists of a breaded chicken breast topped with tomato sauce and mozzarella, parmesan or provolone cheese. A slice of ham or bacon is sometimes added, but not all chefs are in agreement with the addition of pork. It has been speculated that the dish is based on a combination of the Italian melanzane alla Parmigiana, a dish using breaded eggplant slices instead of chicken, along with the"
"pork. Saltimbocca Saltimbocca (also saltinbocca) (; Italian for ""jumps in the mouth"") is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (""saltimbocca, Roman-style""), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken"
"Marinara sauce Marinara (English: ""mariner's"") sauce is a tomato sauce, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives, spices, and a dash of wine. This sauce is widely used in Italian-American cuisine, which has diverged from its Old World origins. In Italy, ""alla marinara"" properly refers to a sauce made with tomatoes, basil, oregano and sometimes olives, capers and salted anchovies; it is used for spaghetti and vermicelli, but also with meat or fish. This is not to be confused with spaghetti marinara, a popular dish in Australia, New Zealand"