Chicken Saute Marengo

By Hklbrries

This dinner was provided for Napoleon and his generals after the Battle of Marengo, June 14, 1890.

This is one of my Mother's (Jeannette Costigan's) recipes.

Cheryl Costigan

Ingredients

• Chicken pieces
• Salt and pepper to taste
• Olive oil
• Oregano
• 1 crushed garlic bud
• Tomatoes
• Button mushrooms
• Parsley
• Jigger of cognac

Preparation

Step 1

With sufficient olive oil, to which you have added the crushed garlic, brown the salted and peppered pieces of chicken, on both sides. Sprinkle with oregano and simmer until tender. Place chicken in casserole. To the skillet add tomatoes and a liberal jigger of cognac; cook slowly for 4 to 5 minutes, then add the button mushrooms with crushed parsley and cook for another 3 minutes. Now, pour this mixture over the chicken pieces. You may serve this straight away, or keep it warm in the oven, basting frequently. Don't allow the cognac fumes to evaporate.