Chicken Marengo

• 4 to 6 Tbsp. olive or Canola oil
• 5 to 6 lb. broiler-fryer chickens, cut up
• 1 1/2 lb. fresh mushrooms, sliced
• 6 large cloves garlic, minced (about 6 tsp.)
• 3/4 tsp. dried thyme leaves
• 3/4 tsp. dried basil leaves
• 1 Tbsp. chopped parsley
• 3/4 c. brandy
• 1 1/2 c. dry white wine
• 3 (16 oz.) cans whole tomatoes, drained and chopped
• 6 Tbsp. tomato paste
• 2 tsp. salt
• 3/4 tsp. pepper
• chopped parsley (for garnish)

1. In large skillet, heat 4 tablespoons oil over medium heat. Brown chicken, a few pieces at a time, about 5 to 8 minutes on each side.
2. Add more oil if necessary.
3. Remove chicken to heavy 8-quart Dutch oven with cover.
4. In same skillet saute mushrooms 2 minutes. Add garlic, thyme, basil and parsley and saute 2 minutes, stirring constantly.
5. Transfer to Dutch oven.
6. Pour brandy and wine into same skillet.
7. Scraping up brown bits, cook over high heat until reduced by half.
8. Stir in tomatoes, tomato paste, salt and pepper. Bring to a boil.
9. Pour sauce over chicken.
10. Cover and simmer over low heat for 30 minutes.
11. Baste chicken with sauce every 10 minutes.
12. Garnish with chopped parsley, if desired.
13. Serves 12.

olive, broilerfryer chickens, fresh mushrooms, garlic, thyme, basil, parsley, brandy, white wine, tomatoes, tomato paste, salt, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287688 (may not work)