4 chicken pieces
2 tbsp oil
2 tbsp butter
1/4 cup flour
1 1/4 cup dry white wine
1 1/4 cup chicken stock
3 mushrooms, sliced
15 oz canned tomatoes
1 garlic clove, crushed
1 bouquet garni
1 teaspoon salt
pepper

Heat oil and butter in fry pan and fry chicken until golden brown. Remove the chicken from the pan and set aside. Stir the flour into the fat remaining in the pan and cook, stirring, until it has browned slightly.

Gradually add the wine and stock, stirring constantly, and bring to a boil. Simmer until the mixture has thickened. Add all the remaining ingredients including the bouquet garni and stir well. Return the chicken to the pan and simmer gently for 20 minutes. Check the seasoning, remove the bouquet garni and cool quickly.

To freeze, place in freezer container and freeze.

To cook, thaw overnight in refrigerator. Add Marengo Chicken to saucepan, cooking over medium low until heated through. Simmer for ten minutes and serve.