Chicken Marengo

This is the dish served to Napoleon after he had fasted through his victory at Marengo, a battle against the Austrians in northern Italy that he almost lost on 14 June 1800. Composed of lootings from the nearby countryside, the dish was such a success that thenceforth Napoleon's chef had to prepare it after every battle. It also makes a good buffet casserole which profits by a day's aging, refrigerated.

serves 8    
2 frying chickens [boneless, skinless breasts]
1 thinly sliced onion  
1/2 cup olive oil  
1/2 cup dry white wine  
2 crushed garlic cloves  
1/2 tsp thyme  
1 bay leaf  
  sprigs parsley  
1 cup chicken stock  
2 cup diced tomatoes  
1/4 cup butter  
  juice of one lemon  
16-20 small white onions [pearl onions]
1 lb sliced mushrooms [baby bellas]
1 cup pitted black olives  
1 jigger brandy  
  chopped parsley to garnish  

Heat the olive oil in an oven-proof pot and sautee the sliced onions until delicately colored then remove. Put the chicken in the pot and brown on all sides. Add the white wine, crushed garlic, thyme, bay leaf, parsley, chicken stock and tomatoes. Cover and simmer for about 1 hour, until tender. Preheat the oven to 350°F. When the meat is done, transfer it to a platter, strain the sauce and reduce it about 5 minutes, seasoning to taste with salt and pepper. Return the chicken and reduced sauce to the pot. In a separate small pan or skillet, heat the butter and lemon juice and sautee the small onions and mushrooms. Transfer them to the pot with the chicken and add the olives and brandy. Reheat the pot with its contents in the preheated oven. Garnish with chopped parsley and serve with rice.

After Rombauer and Becker, The Joy of Cooking, Bobbs-Merrill Co (New York, 1975)