Chicken Marengo

Let's Cook

1. Step 1.

   Have ready: 3 ½ to 4 pounds bone-in chicken parts, preferably thighs

2. Step 2.

   Season with: 1 ½ teaspoons salt; 1 teaspoon black pepper

3. Step 3.

   Heat in a Dutch oven over medium-high heat: 2 tablespoons olive oil

4. Step 4.

   Add the chicken in batches, without crowding, and cook, turning once, until golden, about 5 minutes each side. Transfer to a plate. Reduce the heat to medium and add to the fat in the pot: 1 medium onion, thinly sliced

5. Step 5.

   Cook, stirring, until softened, 6 to 8 minutes. Return the chicken pieces to the pot along with: One 14 ½-ounce can diced tomatoes; 1 cup chicken stock or broth; ½ cup dry white wine or additional stock or broth; (2 tablespoons brandy); 2 garlic cloves, minced; 1 bay leaf; 4 sprigs parsley; ½ teaspoon dried thyme

6. Step 6.

   Cover and simmer until tender, about 30 minutes.

7. Step 7.

   While the chicken cooks, melt in a large skillet over medium heat: 4 tablespoons (½ stick) butter

8. Step 8.

   Add and sauté until starting to soften, about 5 minutes: 20 pearl onions, peeled

9. Step 9.

   Stir in and cook until they release their juices: 1 pound mushrooms, sliced

10. Step 10.

    Take the skillet off the heat. When the chicken is done, transfer it to a platter. Remove the bay leaf and parsley sprigs, then bring the sauce to a boil and reduce it for about 5 minutes. Season to taste with: Salt and black pepper

11. Step 11.

    Stir the mushrooms and onions into the sauce along with: 1 cup pitted black olives, such as Kalamata; 2 tablespoons lemon juice

12. Step 12.

    Serve the chicken with the sauce and vegetables. Garnish with: Chopped parsley