Chicken Marengo
15 ingredients
3 steps
Ingredients
- 1 tablespoon olive oil
- 2 pounds bone-in chicken pieces
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- salt to taste
- 1 cup canned mushrooms, including liquid
- 1 onion, sliced
- 1 green bell pepper, cut into strips
- 1 clove garlic, peeled
- 1 (16 ounce) can whole peeled tomatoes
- 1 cup dry white wine
- 3/4 teaspoon salt, or more to taste
- 1/4 teaspoon dried marjoram
- 1 bay leaf
- 1 1/2 cups cooked rice
Directions
-
1Heat oil in a skillet over medium heat. Season chicken with paprika, black pepper, and salt to taste. Cook chicken in hot oil until browned on all sides, 5 to 7 minutes. Transfer chicken to a plate, reserving oil in the skillet.
-
2Drain mushroom liquid into the same skillet; add onion, green bell pepper, and garlic. Cover skillet and cook for 5 minutes. Mix chicken, tomatoes, white wine, 3/4 teaspoon salt, marjoram, and bay leaf into onion mixture; simmer over low heat until chicken is no longer pink in the center, about 40 minutes. Remove bay leaf and garlic.
-
3Serve chicken over rice.
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