Chef Dunand‘s original creation for Napoleon Bonaparte after the battle of Marengo in 1800 involved a jointed chicken fried in oil, finished in a delicious brandy, garlic and tomato sauce. Over the years, white wine replaced brandy, onions were added, and veal joined chicken as the choice of meat.
- 2 kg veal from shoulder, cubed
- 1 kg tomatoes, peeled, chopped
- 240 g onions, chopped
- 200 ml white wine
- 150 ml water
- 125 ml olive oil, for frying
- 12 garlic cloves, crushed
- 1 bay leaf
- 1 rosemary sprig
- 1 thyme sprig
- Salt, pinch
- Parsley, for garnish
In a large saucepan sauté garlic and onions in half of the oil, about two minutes.
Add water, tomatoes and salt, cook over a medium heat for 20 minutes, until the tomatoes are soft and most of the liquid has evaporated..
Brown veal in a separate pan in remaining oil, add to sauce.
De-glaze pan with wine and add to sauce, cover, simmer for an hour.