Chicken Marengo (Piedmont)

Meat / Chicken

Cut the chicken into pieces- wings, thighs, drumsticks and breasts. Heat the oil in a shallow pan. Brown the legs first, then add the remaining chicken pieces. When all the pieces of chicken are golden brown, pour off the surplus oil and reserve it. Add the garlic, tomatoes, salt, pepper, and wine, and continue cooking until the chicken pieces are tender. 

Re-heat the oil poured off from the chicken in a frying pan, and fry the bread on both sides. Put aside but keep hot. In the same pan, fry the eggs, adding more oil if necessary.

Serve the chicken in its sauce, garnished with the fried bread, eggs and shrimps, if used. Sprinkle with parslet and lemon juice, and serve.

Serves 4.