Chicken Marengo/Chasseur

Recipes for Chicken Marengo and Chicken Chasseur seem to me pretty similar (see comparison table below), so I've merged various recipes into one general one, which I execute with some flexibility (often omitting mushrooms, for instance).

• 1 kg chicken pieces (not necessarily one chicken cut up, might be all thighs or legs)
• \frac{1}{4} C (==60ml) olive oil
• 1-2 onions or shallots (to taste)
• 1-2 gloves of garlic, minced

Sauté chicken in olive oil to seize and brown on all sides; add onions and garlic, cook until soft but not brown. Pour off excess oil and reserve (2 Tb), especially if the chicken was fatty.

• bay leaf
• thyme, marjoram, etc. or herbes de Provence
• 2 Tb flour

Add seasoning, sprinkle with flour, sauté lightly tossing to mix about a minute.

• 1 C (250ml) tomato sauce, bouillon, or some of each

Add bouillon, tomato. Simmer about 45 minutes, until tender. I often partially cover so it doesn't cook dry.

I may add some sliced (thin enough to cook at a simmer in 45 minutes) carrots, green olives, or both, especially if I've used mainly or only tomato paste and water for lack of bouillon (and to avoid adding a salty “bouillon cube”).

• 100-200g mushrooms
• 1 dl (7 Tb) white wine

Cook minced mushrooms in reserved oil and wine. Add to rest, simmer 5 minutes & serve!