---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Chicken Marengo
 Categories: Poultry
      Yield: 8 servings
 
      2    Broiler-fryers; cut up
           - (2-1/2 lb ea)
    1/2 c  All-purpose flour
      2 ts Salt
    1/2 ts Freshly ground pepper
      3 tb Olive oil or vegetable oil
      3 tb Butter
      1 lg Onion; chopped
      2 cl Garlic; minced
      1 c  Dry white wine
      3 tb Brandy (optional)
      2 lg Tomatoes; peeled/chopped -OR-
      1 lb Can tomatoes; chopped
      6    Parsley sprigs
      1    Bay leaf
      1 ts Leaf thyme
    1/2 lb Mushrooms; sliced -OR-
      6 oz Can mushrooms
 
  Shake chicken pieces in a mixture of flour, salt, and pepper in a
  plastic bag to coat well.

  Heat oil and butter in a 12-cup flame proof casserole or a large
  skillet. Brown chicken, a few pieces at a time, in hot fat; remove;
  keep warm.

  Saute onion and garlic in drippings until soft; stir in wine and
  brandy; bring to boiling, stirring constantly. Stir in chopped
  tomatoes; arrange browned chicken pieces in casserole, spooning
  sauce over.

  Tie a bouquet garni of parsley, bay leaf and thyme in cheesecloth;
  push down into sauce; cover. (If using a skillet, place chicken in
  a 12-cup casserole; pour sauce over and add bouquet garni; cover.)

  Bake in moderate oven (350 F) 1 hour. Stir in sliced mushrooms or
  canned mushrooms and liquid. (I saute the fresh mushrooms in butter
  1st.) Bake 15 minutes longer, until chicken is tender. Remove
  bouquet garni before serving. (I serve with hot steamed rice.)

  Recipe by Family Circle, 301 Splendid Casseroles, January 1976
 
-----