MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: POULET MARENGO
 Categories: Chicken, French
      Yield: 4 servings
 
      3 lb Chicken
     12    Crawdads
           Salt; to taste
           Pepper, black; to taste
      3 T  Olive oil
    1/2 lb Mushroom; halved
      1    Bay leaf
    1/4 ts Thyme, dried
    3/4 ts Onion; finely chopped
  1 1/2 ts Garlic; finely chopped
      2 T  Flour
    1/2 c  Wine, dry white
      1 c  Tomato, crushed
    3/4 c  Chicken broth
      6    Fillets of anchovies; chopped
     24 sm Olive, green; drained
      4    Egg
           Parsley, fresh; chopped
 
  Sprinkle the chicken pieces with salt and pepper. Devein and clean the
  crawdads. Heat the oil in a skillet and add the chicken pieces, skin
  side down. Cook over mod. high heat three to five minutes or until
  golden brown. Turn, and continue cooking until the chicken is golden
  on the other side. Add the mushrooms and continue cooking. Add the
  bay leaf, thyme, onion, and garlic. Cook, shaking the skillet and
  stirring the chicken so the other ingredients are distributed evenly
  around and between the pieces. When the chicken has cooked about 10 or
  12 minutes total, remove the pieces to a serving dish. Sprinkle the
  remaining ingredients with flour, stirring to blend evenly. Add the
  water or wine and tomatoes and brown. Stir and bring to a boil. Return
  the chicken to the skillet. Add the juice that may have accumulated
  around them. Add anchovies, salt, and pepper to taste. Place the
  cleaned crawdads on top of the whole thing. Cover closely and simmer
  five minutes at a high simmer, so the crawdads are cooked by the
  steam. Add the olives and continue to cook five minutes more.
  
  Fry the eggs and serve over the individual servings of chicken as a
  garnish. Sprinkle with chopped fresh parsley.
 
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