Chicken Marengo

Serves: 4
Total Calories: 128


8 pieces broiler-fryer chicken
1/4 cup flour
2 tablespoons vegetable oil
1 1/2 cups frozen small onions partially thawed
1 (14 1/2-ounce) can stewed tomatoes cut up and juice reserved
1 (4-ounce) can mushrooms sliced, drained
1 tablespoon parsley dried, crushed
1 bay leaf broken in half
3 or 4 cloves garlic minced
1 teaspoon salt
1/2 teaspoon thyme dried, crushed
1/4 teaspoon black pepper


Preparation Time: 20 minutes
Slow Cooker Co oking Time: 2 1/2 to 3 hours on high or 5 to 7 hours on low
Last-Minute Cooking Time: none
1. Remove skin and excess fat from chicken rinse and pat dry. Dip chicken in flour, shaking off excess reserve remaining flour.

2. In a large skillet over medium-high heat, brown chicken in oil. Transfer chicken to a slow cooker, placing dark meat on bottom.

3. Place onions in skillet. Over medium-high heat, saute for 2 minutes. Add stewed tomatoes with juice, mushrooms, parsley, bay leaf, garlic, salt, thyme, pepper and remaining flour. Stirring, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken.

4. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 7 hours or until chicken is very tender. Remove bay leaf.

Serve with spaghetti.

Nutritional Facts:

Serves: 4
Total Calories: 128
Calories from Fat: 60

This Chicken Marengo recipe is from the Betty Crocker's Best Bread Machine Cookbook Cookbook. Download this Cookbook today.

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