My father collects Napoleonic miniatures (toy soldiers to the rest of us). The story is that this recipe was invented by the chef to Napoleon to celebrate his success in the battle of Marengo. I have never heard of any French recipes named after Waterloo.
½ cup flour
1 tsp salt
½ tsp fresh ground pepper
1 tsp tarragon (crush leaves between fingers to release freshness)
2 pounds of organic, free range chicken, cut in pieces
½ cup olive oil
½ cup butter
1 cup B.C. white wine
2 cups canned tomatoes
1 clove garlic, finely chopped
Mix in a plastic bag the flour, salt, pepper, and tarragon. Dredge the chicken in the flour mixture. Melt butter and olive oil in a large cast iron pan over low heat (those non-stick pans release carcinogens. Stick to the classics: stainless steel, Crueset ceramic or cast iron. Cast iron is perfect for this recipe). Add chicken and brown on all sides. Place directly in a pyrex or ceramic lasagne dish. After all chicken is cooked, add remaining flour to the oil and butter mixture, stir with a wire whisk to make a gorgeous sauce. While whisking vigorously, add the cup of white wine. Inhale deeply. When sauce is thick and smooth, pour over the chicken. Top with drained tomatoes, garlic, or mushrooms. Dot with butter. Cover with two layers of foil. Bake at 350 degrees for 30 minutes. Garnish with parsley.