MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: POULET MARENGO
  Categories: Chicken, French
       Yield: 4 servings
       3 lb Chicken
      12    Crawdads
            Salt; to taste
            Pepper, black; to taste
       3 T  Olive oil
     1/2 lb Mushroom; halved
       1    Bay leaf
     1/4 ts Thyme, dried
     3/4 ts Onion; finely chopped
   1 1/2 ts Garlic; finely chopped
       2 T  Flour
     1/2 c  Wine, dry white
       1 c  Tomato, crushed
     3/4 c  Chicken broth
       6    Fillets of anchovies; chopped
      24 sm Olive, green; drained
       4    Egg
            Parsley, fresh; chopped
   Sprinkle the chicken pieces with salt and pepper. Devein and clean the
   crawdads. Heat the oil in a skillet and add the chicken pieces, skin
   side down. Cook over mod. high heat three to five minutes or until
   golden brown. Turn, and continue cooking until the chicken is golden
   on the other side. Add the mushrooms and continue cooking. Add the
   bay leaf, thyme, onion, and garlic. Cook, shaking the skillet and
   stirring the chicken so the other ingredients are distributed evenly
   around and between the pieces. When the chicken has cooked about 10 or
   12 minutes total, remove the pieces to a serving dish. Sprinkle the
   remaining ingredients with flour, stirring to blend evenly. Add the
   water or wine and tomatoes and brown. Stir and bring to a boil. Return
   the chicken to the skillet. Add the juice that may have accumulated
   around them. Add anchovies, salt, and pepper to taste. Place the
   cleaned crawdads on top of the whole thing. Cover closely and simmer
   five minutes at a high simmer, so the crawdads are cooked by the
   steam. Add the olives and continue to cook five minutes more.
   Fry the eggs and serve over the individual servings of chicken as a
   garnish. Sprinkle with chopped fresh parsley.