Chicken Marengo

• 1 (3 lb) ready-to-cook chicken, cut up
• 4 tablespoons olive oil
• 3/4 cup chopped onion
• 1/2 cup dry white wine
• 3 tablespoons tomato puree
• 1 clove garlic, chopped
• 2 tablespoons chopped parsley (, or 1 tbsp. dried)
• 1/2 teaspoon dried thyme
• 1/2 lb mushroom
• croutons, fried or baked in butter or oil

1. Rub chicken pieces with 11/2 tsp salt and 1/4 tsp pepper; dredge in flour.
2. Brown in oil on one side, and then add onion and turn pieces to brown on the other side.
3. When well browned, pour in wine and boil until wine reduces to about half.
4. Stir in puree, garlic, and parsley, and then cover and cook slowly for 20 minutes.
5. Add thyme and mushrooms; cook 10 minutes longer.
6. Adjust seasoning.
7. Transfer chicken to platter surrounded with croutons; pour pan gravy over the chicken.

chicken, olive oil, onion, white wine, tomato puree, clove garlic, parsley, thyme, mushroom, croutons

Taken from www.food.com/recipe/chicken-marengo-20588 (may not work)