CHICKEN MARENGO

RECIPE SUBMITTED BY Katherine Shaffer Chapel

Chicken Marengo
6 lbs. Chicken cut up. (I use all white meat as my preference)
6 slices bacon cut in 1″ pces.
1 large onion,chopped
1 clove garlic, minced
1( 3-4 oz) can mushrooms
1 (28 oz) can tomatoes(whole or crushed)
½ c. flour
2 tsp salt
1/4 tsp pepper
½ c dry red wine (can substitute water or chicken broth)
1/4 c. chopped parsley
a few drops hot sauce (opt.)

Fry bacon until almost crisp in a large skillet. Remove with slotted spoon, drain on paper towels. Leave bacon drippings in skillet. Combine flour,salt and pepper in a plastic bag. Shake chicken pces in bag with flour mixture to coat each pce. Reserve remaining flour mixture. ( I have had to use more flour sometimes) Brown chicken, a few pces at a time) in skillet with bacon drippings. Remove and reserve chicken. Saute onion and garlic in pan drippings until soft, stir in reserved flour mixture. Drain & save liquid from mushrooms. Stir or whisk liquid, canned tomatoes,red wine, parsley and hot sauce into cooked flour mixture and whisk until smooth over medium heat. Bring to a boil, stirring continually. Add chicken and simmer 20 minutes. Spoon chicken into 12 cup shallow baking dish. ( depends on which part of chicken you use as to how many baking dishes you need. I have made 2- 9X13″ baking dishes with this recipe) Sprinkle with mushrooms and bacon. Cover with aluminum foil. Refrigerate until 1 hour before serving time. Bake 1 hour at 350 degrees or until bubbling hot. Freezes well.