CHICKEN: The dish of Chicken Marengo was supposedly conjured up for Napoleon, after he fought the Battle of Marengo. Despite its origin, it is a very satisfaying meal to serve the family.

CHICKEN MARENGO:



1 x 3 lb. chicken, cut into serving pieces

2 tbsp. each butter and oil

1 ½ cups thinly sliced mushrooms

½ cup chopped onion

½ cup chopped garlic

1 bay leaf

2 sprigs fresh thyme or ½ tsp. dried

½ cup dry white wine

2 cup chopped fresh or canned plum tomatoes

¼ cup tomato paste

½ cup chicken broth

salt and pepper

2 sprigs of parsley, chopped



Rinse, pat dry chicken pieces and sprinkle them with salt and pepper to taste.

In a heavy non-stick skillet, melt butter in oil over medium-high heat. Place chicken pieces, skin-side down and cook for 5 minutes, or until golden brown. Turn over and cook 2 minutes more on the other side.

Pour off fat from skillet and cover chicken pieces with the mushrooms, onion, garlic, bay leaf and thyme. Cover skillet and let mixture cook for 5 minutes over medium heat. Pour in wine and scrape up brown bits. Add tomatoes, tomato paste, chicken broth and parsley. Bring to a boil and adjust seasoning. Cover and simmer for 5 to 10 minutes more, or until chicken pieces are tender to taste.