I understand this one originates with Napoleon: its supposedly from a dish his personal chef whipped up to celebrate the French win at the battle of Marengo.
2 pounds chicken (cut up)
1/4 pound sliced fresh mushrooms
1 clove minced garlic
1 8 ounce tomatoes
4 ounces frozen pearl onions
1/3 cup sliced carrots
1/2 teaspoon thyme
1 bay leaf
1 chicken bouillon cube (optional)
salt and pepper to taste
Brown chicken in a dutch oven. Remove and set aside. Add mushrooms and garlic, stir over low heat till lightly browned. Add tomatoes, vegetables, thyme, bay leaf and bouillon cube. Bring to boil. Salt and pepper chicken; return to pot. Cover and simmer 30 minutes, until tender.
Optional: after simmering, remove chicken and keep warm. Stir in 1 tablespoon flour and 2 tablespoons water to make gravy. Return chicken to mixture and serve.
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