Chicken Marengo
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1360.77 g chicken
- salt and pepper
- 78.78 ml oil
- 1 onion, finely chopped
- 226.79 g mushroom, sliced
- 4.92 ml garlic, minced
- 793.78 g can Italian plum tomatoes, drained and diced
- 236.59 ml chicken broth
- 14.79 ml dried thyme
- 1 bay leaf
directions
- Cut the chicken legs to separate the thighs and drumsticks. Rince the chicken and pat dry with paper towels. Remove as much fat as possible. Sprinkle with salt and pepper.
- Heat the oil over medium-high heat in a large Dutch oven. Use tongs to add the chicken pieces in a single layer; do not crowd. Cook until browned all over, about 5 minutes per side. Transfer the cooked pieces to a platter and set aside. Repeat until all the chicken is browned.
- Add the onion, mushrooms, and garlic to the Dutch oven and saute until the mushrooms give up their juice, about 8 minutes.
- Return the chicken to the Dutch oven. Add the tomatoes, broth, thyme, and bay leaf. Cover and simmer until the chicken is tender, 25 to 35 minutes.
- Remove the bay leaf and serve hot.
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RECIPE SUBMITTED BY
I eat food. Yum.