Chicken Marengo Crock Pot Recipes

CHICKEN MARENGO (CROCK POT)

Chicken Marengo (Crock Pot) image

So easy and so yummy that we served it at a Girl Scout banquet (using multiple crock pots) with mashed potatoes and bagged salad. We got lots of requests for the recipe..

Provided by Donna Matthews

Categories Chicken Thigh & Leg

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

12 boneless skinless chicken thighs
1 (1 1/2 ounce) package spaghetti sauce mix
1/2 cup dry white wine
2 tomatoes
1/4 lb mushroom
cornstarch (optional)

Steps:

Combine wine and spaghetti sauce mix in crock pot.
Add chicken thighs, stirring to somewhat coat.
Cook on low for 6-7 hours, or on auto for 4-5 hours.
Turn crock pot to high.
Add tomatoes, cut into eighths, and mushrooms, whole or sliced.
If gravy is thinner than you would like it, add cornstarch mixed with a little cold water.
Cook on high 30-40 minutes.
This is very good served over noodles or with mashed potatoes.

Nutrition Facts : Calories 212, Fat 5.6, SaturatedFat 1.4, Cholesterol 114.5, Sodium 723.7, Carbohydrate 7.3, Fiber 0.9, Sugar 1.6, Protein 28.5

CHICKEN MARENGO

Chicken Marengo image

There's a story that says that this dish was served to Napoleon on the day he defeated the Austrians on the battlefield near the village of Marengo in northwest Italy, mid-June 1800. The original recipe contained chicken cooked in oil, tomatoes, a little water, and garlic. The chicken was served with local steamed crayfish and fried eggs as garnish. Back in France, the dish became popular with the addition of mushrooms, thyme, and white wine. If you'd like, you can add uncooked crayfish or shelled uncooked shrimp in the last 10 minutes with the mushrooms. You can also substitute chicken breasts or chicken parts, skinned or unskinned.

Provided by Millereg

Categories Stew

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 lb) ready-to-cook chicken, cut up
4 tablespoons olive oil
3/4 cup chopped onion
1/2 cup dry white wine
3 tablespoons tomato puree
1 clove garlic, chopped
2 tablespoons chopped parsley (, or 1 tbsp. dried)
1/2 teaspoon dried thyme
1/2 lb mushroom
croutons, fried or baked in butter or oil

Steps:

Rub chicken pieces with 1½ tsp salt and ¼ tsp pepper; dredge in flour.
Brown in oil on one side, and then add onion and turn pieces to brown on the other side.
When well browned, pour in wine and boil until wine reduces to about half.
Stir in puree, garlic, and parsley, and then cover and cook slowly for 20 minutes.
Add thyme and mushrooms; cook 10 minutes longer.
Adjust seasoning.
Transfer chicken to platter surrounded with croutons; pour pan gravy over the chicken.

Nutrition Facts : Calories 620.6, Fat 45, SaturatedFat 10.8, Cholesterol 155.2, Sodium 154.9, Carbohydrate 7.2, Fiber 1.4, Sugar 3.1, Protein 40.9

CHICKEN MARENGO

Chicken Marengo image

Make and share this Chicken Marengo recipe from Food.com.

Provided by evelynathens

Categories Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

4 lbs chicken, cut into serving pieces
flour
2 tablespoons butter
2 tablespoons olive oil
1/2 lb button mushroom
4 small onions, quartered
1 cup drained canned tomato
1 cup chicken broth
1/2 cup pitted black olives
1 small green bell pepper, cut into strips
2 cloves garlic, minced
1 1/2 tablespoons lemon juice or 1 1/2 tablespoons dry white wine
1/4 teaspoon allspice
buttered rice

Steps:

Wash chicken pieces and pat dry.
Season chicken and dredge in flour, shaking off excess.
Heat oil and butter in large skillet over medium-high heat.
Brown chicken pieces, a few at a time, then remove to a side plate as they are browned and continue with other pieces, adding more oil and butter if necessary.
Quickly brown mushrooms, then remove to a side plate.
Add onions to pan and cook over medium-low heat for 5 minutes.
Stir in broth.
Add tomatoes, green pepper, olives, garlic and allspice; simmer for 3-4 minutes.
Return chicken to pan; cover and simmer for 25-30 minutes, or until tender.
Arrange chicken on platter and keep warm in oven.
Stir lemon juice into mixture in pan, add mushrooms and bring to the boil.
Boil until reduced by half.
Pour over chicken and serve.

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