| celebrations | gifts | seasons home page |

Chicken Marengo

(modified from the Joy of Cooking)

5 pounds boneless chicken breasts (cut into 1 1/2- to 2-inch cubes)
2 onions, thinly sliced
3/4 cup olive oil
1 cup dry white wine
4 crushed garlic cloves
1 teaspoon thyme
2 bay leaves
1/4 cup parsley sprigs
2 cups chicken stock (If you don't happen to have chicken stock sitting in your fridge -- and who does? -- dissolve a chicken or vegetable bouillon cube into two cups of water and use that.)
4 cups Italian-style tomatoes, chopped
2 jars small white onions
1/2 cup melted butter
2 pounds mushrooms, sliced
1 lemon
2 cups pitted black olives
2 cups cognac

Sauté the sliced onions in olive oil in a large pot. Add the chicken and brown for three to five minutes. Add wine, garlic, thyme, bay leaves, parsley, chicken stock, and tomatoes. Cover pot and simmer for an hour.

Remove chicken and let the sauce boil for five minutes. In the last minute, add butter, white onions, mushrooms, olives, and cognac. Return chicken to the pot and simmer for five more minutes. Let cool and then store in fridge until the next day.

(It will take about 30 to 45 minutes to reheat this on the stove top the day of the party. Be sure to stir it every couple of minutes as it reheats.)

---

The Shopping List | The Countdown

The menu

Appetizers
Veggie plate with dip
Cheese plate

Main course
Chicken Marengo
Stuffed shells
Roots and vines

Dessert
Coffee bomb

Wine
Georges Duboeuf Beaujolais Nouveau, Vega Sindoa Tempranillo/Cabernet Sauvignon, Valdumia Albariño Rias Baixas

---