Chicken Marengo Anita & Warren

This was the dish served to Napoleon after he had fasted through his victory at Marengo. Composed of findings from the nearby countryside, the dish was such a success that from there on in, Napoleon's chef had to prepare it after every battle. It is a good buffet casserole that profits by a day's aging, refrigerated.

1 package boneless chicken breasts
1 onion, thinly sliced
1/2 cup olive oil
1/2 cup dry white wine
2 garlic cloves, crushed
1/2 teaspoon thyme
1 bay leaf Parsley sprigs
1 cup Chicken Stock
2 cups Italian-style tomatoes

Saute onion in olive oil until delicately colored, then remove. Add the chicken and brown on all sides. Add white wine, garlic, thyme, bay leaf, parsley sprigs, Chicken Stock and tomatoes. Cover the pot and simmer about 1 hour, until tender. When meat is done, remove it to a platter. Strain the sauce and reduce it about 5 minutes. Season to taste. Serve over rice.

8 servings

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