O “Frango Morengo” é uma fascinante variação portuguesa do clássico prato francês “Frango Marengo”. Esta receita transforma um estufado de frango rústico num prato surpreendente ao adicionar miolo de camarão no final, criando uma combinação de terra e mar inesperada e deliciosa, perfeita para uma refeição de convívio.

Ingredientes

  • 1 frango do campo, sem pele e cortado em pedaços
  • 5 colheres de sopa de azeite virgem
  • 2 cebolas médias picadas grosseiramente
  • 4 dentes de alho picados grosseiramente
  • 1 colher de sopa de farinha
  • 1,5 dl de água
  • 2,5 dl de vinho branco seco
  • 1 cubo de caldo de galinha (Knorr)
  • 750 g de tomates maduros, pelados, sem sementes e picados
  • 250 g de cogumelos fatiados
  • Sal e pimenta preta moída na ocasião, q.b.
  • 1 cálice de aguardente velha
  • 250 g de miolo de camarão
  • Cubos de pão sem côdea para croûtons
  • Azeite virgem e 1 dente de alho para fritar os croûtons

Preparação

  1. Retirei a pele ao frango e cortei-o em pedaços.
  2. Alourei ligeiramente as cebolas e os alhos no azeite.
  3. Juntei os pedaços de frango e deixei alourar. Polvilhei com farinha e deixei absorver.
  4. Adicionei a água, o vinho branco e o cubo de caldo de galinha. Deixei levantar fervura e cozer em lume brando durante 10 minutos.
  5. Acrescentei os tomates e os cogumelos, temperei com sal e pimenta, e deixei cozer por 50 minutos em lume brando.
  6. Adicionei a aguardente e deixei cozer mais 8 minutos.
  7. Juntei o miolo de camarão, deixei ferver por 2 minutos e servi.
  8. Guarneci com croûtons: fritei os cubos de pão em azeite onde previamente alourei 1 dente de alho.

From a legendary Napoleonic battlefield to the heart of the Portuguese kitchen, here is a recipe with a story to tell.

Chicken Marengo (Portuguese Style)

This dish is a hearty and flavourful Portuguese interpretation of the classic French dish, Chicken Marengo. Legend has it that the original was hastily created for Napoleon Bonaparte after the Battle of Marengo in 1800, using whatever ingredients could be foraged. This Portuguese version holds onto the rustic spirit of the original—a rich stew of chicken, tomatoes, mushrooms, and wine—but gives it its own unique identity with the addition of aged brandy and, most surprisingly, prawns.

This “surf and turf” combination of chicken and prawns might seem unusual, but it’s a stroke of genius. The chicken is slow-cooked until perfectly tender in a deep, savoury tomato sauce, and the prawns are added right at the end, cooking for just a couple of minutes to ensure they remain succulent and sweet. This final addition adds a touch of luxury and a wonderful new layer of flavour to the stew.

The dish is traditionally garnished with crispy, garlic-fried croutons, which are essential for adding texture and for soaking up every last bit of the incredible sauce. Serve this as a show-stopping main course for a family gathering or a special dinner. It’s a complete meal in itself, but a simple green salad on the side would provide a fresh contrast.

Ingredients

  • 1 free-range chicken, skin removed and cut into pieces
  • 5 tbsp virgin olive oil
  • 2 medium onions, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 tbsp plain flour
  • 150ml water
  • 250ml dry white wine
  • 1 chicken stock cube
  • 750g ripe tomatoes, peeled, deseeded and chopped
  • 250g mushrooms, sliced
  • Salt and freshly ground black pepper, to taste
  • A generous splash of aged brandy
  • 250g peeled raw prawns
  • Cubes of crustless bread, for croutons
  • Virgin olive oil and 1 garlic clove, for frying the croutons

Preparation

  1. Pat the chicken pieces dry. In a large, heavy-bottomed pan or casserole dish, gently sauté the onions and garlic in the olive oil until they are soft and lightly golden.
  2. Add the chicken pieces to the pan and allow them to brown on all sides. Sprinkle over the flour and stir well, cooking for a minute until the flour is absorbed into the oil.
  3. Pour in the water and the white wine, and add the crumbled stock cube. Stir everything together, bring to a boil, then reduce the heat, cover, and let it simmer gently for 10 minutes.
  4. Add the chopped tomatoes and the sliced mushrooms. Season with salt and pepper, stir, and allow to cook for 50 minutes over a low heat, partially covered, until the chicken is tender and the sauce has thickened.
  5. Stir in the brandy and let it cook for another 8 minutes.
  6. Finally, add the peeled prawns to the stew. Let it bubble for 2 minutes, or just until the prawns turn pink and are cooked through.
  7. To make the croutons, heat a little olive oil in a frying pan with a whole, lightly crushed garlic clove. Once the oil is fragrant, remove the garlic and fry the bread cubes until they are golden and crisp on all sides.
  8. Serve the chicken stew hot, garnished with the garlic croutons.