1 (2 1/2 to 3 lb.) chicken, quartered
2 tbsp. salad oil
2 to 3 tbsp. dry vermouth
2 med. onions, chopped
1 tbsp. flour
1/2 c. chicken broth
1/2 c. white dry wine
3 tbsp. tomato paste
1 clove garlic, crushed
1/2 tsp. thyme, dried
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped parsley
Sm. can mushrooms

I deviate slightly from the original marengo recipe. For example, I take the skin off the chicken. In black iron skillet, brown chicken well on both sides in oil. Here, I change again. I remove the chicken pieces and deglaze the skillet with dry vermouth. Then add onions and saute. Sprinkle with the flour and cook until roux is slightly brown. Add broth, wine, tomato paste (I use ketchup), garlic, and all of the herbs and seasonings. Here, I add a small can of mushrooms.

Bring to a boil, turn to simmer, cover, and simmer about 45 minutes. Check and adjust seasonings as you go along. Should you want more gravy, adjust your roux accordingly. With the appropriate changing of herbs and wine, this basic formula can be changed to fit almost any meat dish. I suspect it was the original recipe for the "cooking with a can of soup". Incidentally, in the original version, they garnished the dish with a fried egg and boiled crayfish on top of the chicken.