Chicken Marengo

• 1 (3 lb.) chicken
• 12 pearl onions
• 1/2 lb. fresh mushrooms
• 2 to 3 Tbsp. butter or margarine
• 2 Tbsp. all-purpose flour
• 1 c. white wine
• 3/4 c. water
• 1 chicken bouillon cube
• 3 tomatoes
• 2 cloves garlic, minced or pressed
• 1/2 to 1 tsp. salt
• dash of ground black pepper

1. Rinse chicken.
2. Pat dry.
3. Cut into serving pieces.
4. Peel onions.
5. Clean mushrooms.
6. Slice.
7. In a skillet, heat butter.
8. Add chicken pieces and saute until well browned on all sides. Transfer to a Dutch oven or other pot.
9. Saute mushrooms and onions in skillet until lightly brown.
10. Sprinkle with flour.
11. Stir well to combine.
12. Add wine, water and crumbled bouillon cube.
13. Bring to a boil, stirring.
14. Pour over chicken.
15. Cover with lid.
16. Cook for 20 minutes.
17. Dip tomatoes in hot water.
18. Peel.
19. Cut into wedges. Add to pot.

chicken, pearl onions, fresh mushrooms, butter, flour, white wine, water, chicken, tomatoes, garlic, salt, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1063212 (may not work)