David's Recipe for Chicken Alessandria

Alessandria is not that far from Marengo, and this dish not far from Chicken Marengo. It is lacking the crayfish, and I have substituted hard boiled eggs for deep fried eggs in order to get more pleasant results with much less work. Essentially chicken in tomato sauce with white wine; it's considered a gourmet chicken recipe because of its associations and the way it's served.

Main Course, American

  • 3 chickens, cut up
  • 2/3 cup olive oil
  • 7 onions, cut into Cs
  • 2 580-gram cans 28Bx tomato concentrate
  • 1 750-ml bottle dry white wine
  • 3 liters sliced fresh mushrooms (4 little baskets where I live)
  • Chili peppers to taste, minced
  • 2 soup spoons dried oregano
  • 2 dried bay leaves
  • 1 liter boiling water
  • 12 slices of ordinary ready-sliced commercial rye bread, made into toast
  • 12 hard boiled eggs
  • 1 cup pitted and halved marinated or dried Greek-style black olives, for garnish
  1. Lightly brown the chickens. Set aside, separating the white meat parts from the dark meat parts.
  2. Lightly brown the onions over a medium flame. Set aside.
  3. Lightly brown the mushrooms over a medium flame.
  4. Mix in the tomato concentrate, wine, oregano, bay leaves, and water. Bring to a boil, then simmer for 1/2 hour.
  5. Mix in the onions, and simmer for an additional 1/2 hour.
  6. Mix in the dark meat pieces of the chicken and simmer for 10 minutes.
  7. Mix in the light meat pieces of chicken, and simmer for another 25 minutes, or until the dark meat tests as done.
  8. Cut the eggs lengthwise in half. Cut the toast slices in half. Put one of the egg halves, cut side down, in the middle of each toast half.
  9. Pile the chicken, covered by some of the sauce, into the middle of a serving platter.
  10. Surround the chicken with the toast-and-egg slices, covered by the sauce.
  11. Sprinkle the olives over the chicken and the egg toasts as a garnish.
  12. Serve with rice and pass additional sauce.

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