Help with Chicken Marengo
I recently discovered the yummy goodness that is Chicken Marengo. The first time I made it, I followed the Joy of Cooking's recipe, and ultimately was left confused about a couple of things. For those not familiar with the recipe, it takes browned chicken and braises (stew? I guess stew because there is more liquid) it in wine, tomatoes, and herbs. At the end, it asks you to strain the sauce before adding mushrooms and whatever else you want to add to it (pearl onions and olives are what they have, but I don't like those additions). My question is, what does this accomplish? Last time, I pureed my tomatoes, strained it, and the sauce was way too thin. The way the recipe reads, it looks like you discard the tomatoes/herbs left over - don't you want these to thicken the sauce?
I hope that's not too incoherent - I'm getting hungry just thinking about it!