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Chicken Marengo |
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Serves: 4
Print this Recipe
1 broiler-fryer chicken (3 to 3 1/2 lb.), cut up
2 tablespoons vegetable oil
1/2 pound white onions small, peeled
1 2 1/2-ounce jar mushrooms sliced, drained
1 clove garlic minced
3 tablespoons flour
1 16-ounce can tomatoes whole
1/4 cup white wine
2 tablespoons parsley chopped
1 bay leaf
1 teaspoon salt
1/8 teaspoon black pepper freshly ground
1/8 teaspoon thyme dried, crushed
White rice or Hot cooked noodles
In a large skillet over medium-high heat brown chicken in oil; remove chicken and set aside.
Add onions, mushrooms and garlic; sauté until golden. Stir in flour. Cook and stir for 1 minute. Add tomatoes, wine, parsley, bay leaf, salt, pepper and thyme. Stirring over medium heat, bring to a boil; add chicken. Reduce heat to low, cover and simmer for 40 to 45 minutes or until chicken is tender. Remove bay leaf.
Serve with noodles or rice.
Chicken Marengo comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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