Chicken Marengo

• 2 frying chickens, cut into quarters
• 1 thinly sliced onion
• 1/2 c. olive oil
• 1/2 c. dry white wine
• 2 crushed garlic cloves
• 1/2 tsp. thyme
• 1 bay leaf
• sprigs of parsley
• 1 c. chicken stock
• 2 c. Italian-style tomatoes
• 16 to 20 small white onions
• 1 lb. sliced mushrooms
• 1/4 c. butter
• juice of 1 lemon
• 1 c. pitted black olives
• 1 jigger brandy

1. Saute onion until delicately colored in olive oil, then remove.
2. Add the chicken pieces and brown on all sides.
3. Add wine, cloves, thyme, bay leaf, parsley, chicken stock and tomatoes. Cover the pot and simmer about 1 hour, until tender.
4. When meat is done, remove it to a platter.
5. Strain the sauce and reduce it about 5 minutes and season to taste.

frying chickens, onion, olive oil, white wine, garlic, thyme, bay leaf, parsley, chicken stock, italianstyle tomatoes, white onions, mushrooms, butter, lemon, black olives, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142909 (may not work)