Name: Chicken with Tomatoes, Onions and Mushrooms
Yield: Makes 4 servings
Ingredients: 1 3 3/4-pound chicken, cut into 10 pieces; 1/4 cup all purpose flour; 2 tablespoons (1/4 stick) butter; 1 tablespoon olive oil; 1 pound mushrooms, trimmed; 2 cups chopped seeded tomatoes; 1 1/2 cups dry white wine; 1 10-ounce container pearl onions, blanched 1 minute, peeled; Chopped fresh Italian parsley

(POLLO ALLA MARENGO)

On June 14, 1800, Napoléon Bonaparte defeated the Austrians at Marengo, a village in southeast Piedmont. The town has given its name to this chicken dish, which was cooked on the battlefield by Dunand, chef to Napoléon. It is still served throughout the area-as well as in France-and is often made with veal. Serve with lots of bread to soak up the juices; uncork a velvety red Barbaresco.