Chicken Marengo

Source: Casserole Magic

4 pound roasting chicken cut into serving pieces
salt and pepper
flour
3 tablespoons olive oil
1 large garlic clove mashed
boquet garni (2 sprigs each parsley and marjoram, 1 of thyme, and 1/2
bayleaf tied in cheesecloth)
2 large tomatoes peeled and quartered
1 cup dry white wine or chicken broth
1 jigger brandy (optional)
12 large mushroom caps cut into quarters or 1/2 pound pushrooms sliced
and sauteed.

Sprinkle chicken pieces with salt, pepper, and flour, or shake in a paper bag containing seasoned flour. In a heavy skillet heat oil to sizzling and quickly brown chicken, turning frequently to brown evenly all over.
Put in a large casserole which has a tight cover. Add garlic, boquet garni, tomatoes, wine and brandy. Cover tightly and let simmer on low heat about 30 minutes, stirring two or three times. Taste for seasoning and stir in mushrooms. Cover again and continue to cook 10 or 15 minutes, or until chicken is very tender. Serves 6.

Serve with a spinach puree and a tossed salad of romaine or Belgian endive. The delicious sauce needs plenty of warmed French or Italian bread with which to sop it up.