For the chicken Marengo portion the chicken. Brown on all sides in heated oil. Deglaze with cognac.
Peel and finely chop the onion. Blanch, skin and dice the tomatoes. Peel and press garlic. Sauté onions, tomatoes and garlic and deglaze with white wine. Add salt and pepper.
Put in the chicken pieces. Cover and continue to steam over low heat until meat is tender.
Clean and wash mushrooms, toss in butter and steam until soft. Hard boil eggs, rinse, peel and quarter.
Pour sauce over meat and garnish with mushrooms and eggs. Serve the chicken Marengo.
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