Chicken Marengo

Name: Chicken Marengo
Ingredients: 2 tablespoons olive oil; 13 cup flour; salt and pepper; 4 chicken thighs, skinless; 3 cloves garlic, minced fine; 12 red onion, sliced; 8 ounces sliced mushrooms; 12 cup dry white wine; 1 cup chicken broth; 1 (15 ounce) can diced tomatoes; 2 bay leaves; 1 teaspoon black pepper; 1 tablespoon tomato paste; 12 cup sliced black olives or 12 cup kalamata olive; 1 -2 tablespoon chopped fresh parsley

15 ingredients

9 steps

Ingredients

2 tablespoons olive oil
13 cup flour
salt and pepper
4 chicken thighs, skinless
3 cloves garlic, minced fine
12 red onion, sliced
8 ounces sliced mushrooms
12 cup dry white wine
1 cup chicken broth
1 (15 ounce) can diced tomatoes
2 bay leaves
1 teaspoon black pepper
1 tablespoon tomato paste
12 cup sliced black olives or 12 cup kalamata olive
1 -2 tablespoon chopped fresh parsley

Directions

1

Combine flour and salt and pepper and dredge chicken in mixture.
2

Brown chicken in olive oil on medium heat until golden.
3

Remove chicken to a plate.
4

In same pan, add garlic and onion.
5

Stir until they start to wilt, then add mushrooms.
6

Deglaze pan with wine, then add broth, tomatoes, bay leaves and pepper.
7

Stir to combine well, then return chicken to pan.
8

Bring to a boil, cover, lower heat and simmer for 30 minutes, basting occasionally with sauce in pan.
9

Remove cover, add tomato paste, olives and parsley and simmer for 5 more minutes.