Chicken Thighs Marengo
- Ready In:
- 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
- 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.
Questions & Replies
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Not bad at all! Flavors were good (I needed considerably more salt and pepper) and it was straightforward to cook. The ingredients are also things that most cooks keep on hand. The allspice was a surprise, but worked all right in the dish. The only thing I'd want to work on is the sauce; it was quite thin and watery and the chicken looked anemic after taking all that trouble to brown it. I thickened mine with cornstarch-in-water. Browning flour in the veggies before adding the broth and wine might also have done great here, sort of like how one makes smothered chops. But it was filling and easy to make and I liked the taste. I needed "something new" to do with chicken thighs and this is something I will cook again with some tweaking. PS: This is also very low-carb friendly if you just eat it out of a bowl and skip the pasta suggested!