Chicken Marengo

Method

Heat the oil in a large saucepan and fry 2 onions and the garlic until lightly browned then remove from the pan and set aside.

In the same pan, brown the chicken pieces until browned on the outside.

Place the tomatoes in hot water for 2 minutes and then peel and chop them.

Mix together the tomato paste and chopped tomatoes in the pan, stir in the wine, the browned onions and garlic, salt and black pepper.

Bring to a simmer then cover tightly and cook for 45 minutes.

Meanwhile, as the chicken is cooking fry the remaining onions and mushrooms in butter in another pan.

Cook until golden then add the olives and lemon juice to the mixture.

Add this to the top of the chicken, cover and cook for another 15 to 20 minutes.

Sprinkle with the parsley and serve.