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Chicken Marengo
Chicken Marengo
Chicken Marengo is a delicious dish that originated in France. It is typically made with chicken cooked in a tomato and wine-based sauce, often with garlic, onions, mushrooms, and herbs such as thyme and bay leaves. It is often served with rice or crusty bread.
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Ingredients
- 2 pounds chicken (bone-in or boneless, your choice)
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minced
- 8 ounces mushrooms sliced
- 1 can diced tomatoes (14 ounces)
- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- fresh parsley chopped for garnish
Instructions
- Season the chicken pieces with salt and pepper, then coat them in flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
- Add the sliced mushrooms to the skillet and cook until they begin to soften.
- Pour in the diced tomatoes with their juices, followed by the white wine. Stir well to combine.
- Return the chicken to the skillet and add the dried thyme and bay leaves. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 25-30 minutes, or until the chicken is cooked through and tender.
- Taste and adjust the seasoning with salt and pepper if needed.
- Once done, remove the bay leaves and garnish with chopped fresh parsley.
- Serve the Chicken Marengo hot with rice or crusty bread.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 657kcal (33%)Carbohydrates: 17g (6%)Protein: 41g (82%)Fat: 45g (69%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 222mg (74%)Sodium: 191mg (8%)Potassium: 920mg (26%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 310IU (6%)Vitamin C: 14mg (17%)Calcium: 71mg (7%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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