Title: Poulet Marengo (Chicken in Wine and Tomato Sauce)
Categories: France, Poultry, Vegetables
Yield: 4 Servings

3 lb CHICKEN,CUT INTO SERVING PIE
Salt & pepper
2 tb Butter
2 tb Olive oil
1 1/2 c Mushrooms,thinly sliced
1/2 c Finely chopped onions
1/2 ts Finely minced garlic
1 Bay leaf
2 Sprigs fresh thyme
1/2 c Dry white wine
2 c Cored and diced tomato
1/4 c Tomato paste
1/2 c Chicken broth
2 Sprigs fresh parsley

1. Sprinkle the chicken with salt and pepper to taste. Heat the butter and
oil in a heavy skillet and add the chicken pieces, skin side down. Cook
until golden brown on one side, about 5 min. Turn the pieces and cook on
the other side about 2 min. 2. Pour off the fat from the skillet, then
scatter the mushrooms over the chicken. add the onion,garlic,bay leaf and
thyme and cook about 5 min. 3. Add the wine and stir well. add the
tomatoes,tomato paste,chicken broth and parsley. bring to a boil. cover and
simmer for 10 min. 4. dicard the herbs before serving.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip