Chicken Marengo
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 29.58 ml olive oil
- 78.78 ml flour
- salt and pepper
- 4 chicken thighs, skinless
- 3 clove garlic, minced fine
- 1 red onion, sliced
- 226.79 g sliced mushrooms
- 118.29 ml dry white wine
- 236.59 ml chicken broth
- 425.24 g can diced tomatoes
- 2 bay leaves
- 4.92 ml black pepper
- 14.79 ml tomato paste
- 118.29 ml sliced black olives or 118.29 ml kalamata olive
- 14.79-29.58 ml chopped fresh parsley
directions
- Combine flour and salt and pepper and dredge chicken in mixture.
- Brown chicken in olive oil on medium heat until golden.
- Remove chicken to a plate.
- In same pan, add garlic and onion.
- Stir until they start to wilt, then add mushrooms.
- Deglaze pan with wine, then add broth, tomatoes, bay leaves and pepper.
- Stir to combine well, then return chicken to pan.
- Bring to a boil, cover, lower heat and simmer for 30 minutes, basting occasionally with sauce in pan.
- Remove cover, add tomato paste, olives and parsley and simmer for 5 more minutes.
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.