Chicken Marengo

• 2 (2 1/2- to 3-pound) broiler-fryers, cut up
• 1/4 cup olive oil
• 1 medium onion, sliced
• 1 pound fresh mushrooms, sliced
• 1/2 cup Chablis or other dry white wine
• 1 can beef bouillon
• 1 (16-ounce) can stewed tomatoes
• 1 tablespoon chopped fresh parsley
• 1 bay leaf
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons flour
• 1/4 cup sliced pimiento-stuffed olives

1. Brown chicken in hot oil in a large skillet; drain, and transfer to a 13- x 9- x 2-inch baking dish. Reserve drippings in skillet. Saute onion and mushrooms in drippings until tender. Add next 8 ingredients; mix well. Cook over medium heat 5 minutes. Add olives, and mix well. Remove bay leaf.
2. Pour mixture over chicken. Cover, and bake at 350u0b0 for 45 minutes or until chicken is tender.

broilerfryers, olive oil, onion, mushrooms, chablis, beef bouillon, tomatoes, parsley, bay leaf, thyme, salt, flour, olives

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