Recipe/ChickenMarengo

2-3 lbs chicken (or about 1-1/2 lb of boneless), cut into large pieces
1 large onion, finely chopped
2 lb canned italian peeled tomatoes, drained and pureed
1tbsp powdered thyme
4 sprigs parsley
3 tbsp chopped parsley
1 bay leaf
1/2 lb mushrooms, sliced
1 lemon
1 tsp salt
1-2 cloves of crushed garlic
1/2 tsp ground black pepper
1 cup chicken stock
oil
butter
1/2 cup dry white wine
2 tbsp brandy (optional)
1/2/ cup bread crumbs (optional)

- saute the onions in oil till translucent
- add pieces of chicken, saute till brown on all sides
- pour brandy over the chicken and light it with a match (careful!)
- add the tomatoes
- add the chicken stock and wine
- add the parsley, thyme, salt, pepper, bay leaf, and garlic
- simmer covered for 1 hour (important!)
- melt butter in a saucepan and saute the mushrooms until tender
- sprinkle w/ lemon juice
- remove the chicken pieces from pot and arrange them in a dish
- strain the sauce (or pick out the sprigs and leaf)
- add mushrooms to it
- pour over the chicken
- garnish with parsely and bread crumbs

VARIATION: Add some shrimp to mushrooms if desired