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Chicken Marengo

french, main course, fowl, simmered

1 whole frying chicken; cut into pieces
4 cloves garlic; crushed
2 tablespoons olive oil
1/2 small onion; thinly sliced
1/4 teaspoon dried thyme
or 1/2 tsp. fresh thyme
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup dry white wine
1 cup Italian plum tomatoes, peeled, core; chopped
1 tablespoon tomato paste
1/2 small onion; thinly sliced
1 tablespoon butter
1/2 pound mushrooms; sliced
3/4 cup black olives; pitted
1/2 lemon; juiced

Sauté onions and crushed garlic cloves in a kettle or deep iron skillet in olive oil until lightly browned; remove and brown chicken pieces well on all sides. Mix together tomato paste and chopped tomatoes, stir in wine, browned onions and garlic, and seasonings (except parsley). Top chicken pieces with liquids mixture. Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a separate skillet sauté the remaining onions and mushrooms in butter until golden. Add olives and lemon juice to the mixture. Add this to the top of the chicken in the kettle, cover and cook another 15 - 20 minutes. Sprinkle with parsley and serve. Or, even better, prepare this a day ahead and the flavors will be further enhanced. NOTES : Aromatic casserole of chicken simmered in wine, tomatoes, and garlic, with added onions, mushrooms and olives. This is an adaptation of the dish made for Napoleon after the battle of Marengo. 0 0 0 0 0 0 0 0 0 3773 0 0 0 0 0 0

Contributor: Dee Bell

Yield: 4 servings

Preparation Time: 1:30

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