Napolean has his name associated with the origins of this one. This one
is truly yummy.
- 2-3 lbs chicken, cut into large pieces
or 1 1/2 lb chicken boneless chicken breast cut into bite-size
- 1 large onion, finely chopped
- 2 lb canned italian peeled tomatoes, drained
- 1 T powdered thyme
- 3-4 sprigs parsley
- 3 T chopped parsley
- 1 bay leaf
- 1/2 lb mushrooms, sliced
- 1 lemon
- 1 t salt
- 1-2 cloves of crushed garlic
- 1/2 tsp ground black pepper
- 1 cup chicken stock
- olive oil
- 1/2 cup dry white wine (or dry sherry!)
- 2 tbsp brandy (optional)
- Saute the onions in oil till translucent.
- Add pieces of chicken, saute till brown on all sides.
- Pour brandy over the chicken and light it with a match (careful!).
- Add the tomatoes, the chicken stock and wine.
- Add the parsley (sprigs), thyme, salt, pepper, bay leaf, and garlic.
- Simmer covered for 1 hour (important!).
- Melt butter in a saucepan and saute the mushrooms until tender.
Sprinkle with lemon juice.
- Remove the chicken pieces from pot and arrange them in a dish.
- Strain the sauce (or pick out the sprigs and leaf).
- Add mushrooms to it.
- Pour over the chicken.
- Garnish with parsely and bread crumbs. Serve with pasta or rice.
or queries:dkumar at cs dot brynmawr dot edu