Chicken Thighs Marengo
Ready In: 40 mins
Serves: 3-4
Yields: 3-4
Ingredients
- 6 boneless skinless chicken thighs
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 teaspoons olive oil
- 1 cup fresh mushrooms, Sliced
- 1 medium yellow onion, sliced
- 1 green pepper, sliced
- 2 garlic cloves, minced
- 1 (14 ounce) can crushed tomatoes
- 1⁄2 cup dry white wine
- 1⁄4 teaspoon dried whole thyme
- 1 bay leaf
- 1⁄4 teaspoon allspice
Directions
- Trim excess fat from chicken, season the thighs with the salt and pepper and slice thighs into two pieces.
- In a deep skillet or dutch oven over medium high heat brown the chicken thighs in the olive oil.
- Remove the thighs from the skillet and set aside.
- Add the onion, green pepper, garlic and mushrooms to the hot pan and saute for 2-3 minutes.
- Add the crushed tomatoes, wine, thyme, bayleaf and allspice and stir to combine.
- Return the chicken to the pan, stirring to combine, and reduce the heat to a simmer.
- Cover and simmer 30 minutes until the chicken is tender and the flavors have blended.
- Serve over pasta.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off