Chicken Marengo - cooking recipe

Ingredients

1 (3 lb.) chicken
12 pearl onions
1/2 lb. fresh mushrooms
2 to 3 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1 c. white wine
3/4 c. water
1 chicken bouillon cube
3 tomatoes
2 cloves garlic, minced or pressed
1/2 to 1 tsp. salt
dash of ground black pepper

Preparation

Rinse chicken.
Pat dry.
Cut into serving pieces.
Peel onions.
Clean mushrooms.
Slice.
In a skillet, heat butter.
Add chicken pieces and saute until well browned on all sides. Transfer to a Dutch oven or other pot.
Saute mushrooms and onions in skillet until lightly brown.
Sprinkle with flour.
Stir well to combine.
Add wine, water and crumbled bouillon cube.
Bring to a boil, stirring.
Pour over chicken.
Cover with lid.
Cook for 20 minutes.
Dip tomatoes in hot water.
Peel.
Cut into wedges. Add to pot.