Chicken Marengo
4 Servings
1 whole frying chicken, cut into pieces
4 cloves garlic,crushed
2 Tblsp olive oil
1/2 sm onion, thinly sliced
1/4 tsp thyme, Dried or 1/2 tsp. fresh thyme
1 t salt
1/8 tsp black pepper
1/2 c dry white wine
1 c Italian plum tomatoes peeled, core, chopped
1 Tbsp tomato paste
1/2 sm onion, thinly sliced
1 Tbsp butter
1/2 lb mushrooms, sliced
3/4 c black olives, pitted
1/2 lemon, juiced
Saute 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 saute 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.
Find more recipes like this one in “Recipes From Around the World - Volume 1″. Available in the Recipe Daily Store.