Chicken Marengo

• 2 lb. chicken, cut up
• 1/4 lb. fresh mushroom, sliced
• 1 clove garlic, minced
• 8 oz. can tomatoes
• 4 oz. frozen small white onions
• 1/3 c. sliced carrots
• 1/2 tsp. thyme
• 1 bay leaf
• 1 cube chicken bouillon
• salt and pepper to taste
• 1 Tbsp. flour
• 2 Tbsp. water

1. Coat
2. inside of large skillet with nonstick spray and heat to medium. Brown chicken on all sides.
3. Remove chicken
4. and pour off drippings.
5. Add mushrooms and garlic to skillet, stir over low heat until lightly brown.
6. Add vegetables, thyme, bay leaf and bouillon cube.
7. Bring to a boil.
8. Salt and pepper the chicken and return to the skillet.
9. Cover and simmer for 30 minutes.
10. Remove chicken and keep warm.
11. Stir in flour and water until smooth.
12. Add to pan and stir until mixture boils and thickens.
13. Serve gravy and vegetables with the chicken.
14. Makes 4 servings.

chicken, fresh mushroom, clove garlic, tomatoes, frozen small white onions, carrots, thyme, bay leaf, chicken bouillon, salt, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141962 (may not work)