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Chicken Marengo

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By Diana Rattray, About.com Guide

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Napoleon's name is associated with the origins of this dish. This one is truly yummy.

Ingredients:

1 large onion, finely chopped
olive oil
2 1/2 to 3 1/2 pounds chicken pieces or 1-1/2 pounds boneless chicken breast cut into bite-size pieces
2 cans (14.5 ounces each) canned Italian plum tomatoes, drained
1 cup chicken stock
1/2 cup dry white wine or dry sherry
3 parsley sprigs
1 tablespoon ground thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
2 cloves of crushed garlic
butter
8 ounces sliced mushrooms
juice of 1 lemon
2 tablespoons fresh minced parsley, for garnish

Preparation:

Saute the onions in olive oil till translucent. Add pieces of chicken, saute until brown on all sides. Add the tomatoes, the chicken stock and wine. Add the parsley sprigs, thyme, salt, pepper, bay leaf, and garlic. Simmer covered for 1 hour. Melt butter in a saucepan and saute the mushrooms until tender. Sprinkle with lemon juice. Remove the chicken pieces from pot and arrange them in a dish. Strain the sauce. Add mushrooms to the sauce and pour over the chicken. Garnish with minced parsley and bread crumbs. Serve with hot cooked pasta or rice.
Shared by Liz

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