Chicken Marengo

Ingredients

• 2-3 lbs chicken, cut into large pieces
  or 1 1/2 lb chicken boneless chicken breast cut into bite-size pieces
• 1 large onion, finely chopped
• 2 lb canned italian peeled tomatoes, drained
• 1 T powdered thyme
• 3-4 sprigs parsley
• 3 T chopped parsley
• 1 bay leaf
• 1/2 lb mushrooms, sliced
• 1 lemon
• 1 t salt
• 1-2 cloves of crushed garlic
• 1/2 tsp ground black pepper
• 1 cup chicken stock
• olive oil
• butter
• 1/2 cup dry white wine (or dry sherry!)
• 2 tbsp brandy (optional)

Directions

1. Saute the onions in oil till translucent.
2. Add pieces of chicken, saute till brown on all sides.
3. Pour brandy over the chicken and light it with a match (careful!).
4. Add the tomatoes, the chicken stock and wine.
5. Add the parsley (sprigs), thyme, salt, pepper, bay leaf, and garlic.
6. Simmer covered for 1 hour (important!).
7. Melt butter in a saucepan and saute the mushrooms until tender. Sprinkle with lemon juice.
8. Remove the chicken pieces from pot and arrange them in a dish.
9. Strain the sauce (or pick out the sprigs and leaf).
10. Add mushrooms to it.
11. Pour over the chicken.
12. Garnish with parsely and bread crumbs. Serve with pasta or rice.