Chicken Marengo

 I halved the recipe, and had to cook it for 1 hr. 15 minutes.  

Serves 6

2 (3-lb.) chickens, cut up
1 C flour seasoned with 1.5 tsp. salt, 1/2 tsp pepper and 1/8 tsp of allspice

4 Tbs butter

2 Tbs olive oil

18 small white onions, root ends scored

4 Tbs (2 oz.) brandy

1 clove garlic, minced

1 C dry white wine

2 large tomatoes, peeled, seeded & chopped or 2 C canned, drained and chopped

12 small whole mushrooms, sautéed for 1 minute in 2 Tbs butter

12 pitted black Greek olives

2 Tbs chopped parsley

Croutons made from 3 slices of bread, quartered & fried in butter until golden 

12 shrimp, cooked in boiling water just until they turn pink (1 minute)

6 fried eggs (optional)

Lightly dredge the chicken pieces with the seasoned flour.  Over medium heat in a large frypan, heat the butter and oil and brown the chicken pieces evenly.  Transfer the chicken to a casserole.  Lightly brown the onions in the frypan.  Pour the brandy over them, raise the heat and let cook off.  Transfer the onions to the casserole.  Add the garlic, wine and tomatoes to the casserole, cover and bake in a preheated 350 oven for 30 minutes, or under the chicken is almost fork tender.  Stir in the mushrooms and olives and cook, uncovered, for 10 minutes or until the chicken is tender.

Arrange the chicken on a large heated serving dish, spooning over the sauce and vegetables.  Sprinkle with parsley and surround with the croutons, shrimp and fried eggs (if used).