Chicken Marengo

A delicious chicken dish made in one pot. Great served over rice. Found on a website for a local tv station.

• Ready In: 1 hr
• Serves: 2

Ingredients

• 2  tablespoons olive oil
• 1⁄3 cup flour
•  salt and pepper
• 4  chicken thighs, skinless
• 3  cloves garlic, minced fine
• 1⁄2 red onion, sliced
• 8  ounces  sliced mushrooms
• 1⁄2 cup dry white wine
• 1  cup chicken broth
• 1 (15 ounce) can diced tomatoes
• 2  bay leaves
• 1  teaspoon black pepper
• 1  tablespoon tomato paste
• 1⁄2 cup  sliced black olives or 1⁄2 cup kalamata olive
• 1 -2  tablespoon  chopped fresh parsley

Directions

1. Combine flour and salt and pepper and dredge chicken in mixture.
2. Brown chicken in olive oil on medium heat until golden.
3. Remove chicken to a plate.
4. In same pan, add garlic and onion.
5. Stir until they start to wilt, then add mushrooms.
6. Deglaze pan with wine, then add broth, tomatoes, bay leaves and pepper.
7. Stir to combine well, then return chicken to pan.
8. Bring to a boil, cover, lower heat and simmer for 30 minutes, basting occasionally with sauce in pan.
9. Remove cover, add tomato paste, olives and parsley and simmer for 5 more minutes.