Chicken Marengo

Instructions

1. Season the chicken pieces with salt and pepper, then brown them in olive oil over medium heat, 8 minutes per side. Set aside.
2. In the same pot, sauté the sliced shallots and chopped garlic for 3 minutes, without burning them.
3. Add the mushrooms cut into quarters and let them brown for 5 minutes.
4. Deglaze with the white wine, let it reduce by half, then add the tomatoes, stock, thyme and bay leaf.
5. Return the chicken, cover and simmer gently for 35 minutes, until the meat pulls away from the bone.
6. Meanwhile, fry the bread slices in a little oil to make croutons. Then cook the eggs sunny-side up.
7. Remove the thyme and bay leaf, adjust the seasoning with paprika. Serve the chicken coated in sauce, surrounded by the eggs and croutons.