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.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.