Chicken Thighs Marengo Recipes

CHICKEN MARENGO

Steps:

• Sprinkle the chicken with salt and pepper to taste.
• Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
• Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
• Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

4-STEP CHICKEN MARENGO

Steps:

• Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

CHICKEN THIGHS MARENGO

Steps:

• Trim excess fat from chicken, season the thighs with the salt and pepper and slice thighs into two pieces.
• In a deep skillet or dutch oven over medium high heat brown the chicken thighs in the olive oil.
• Remove the thighs from the skillet and set aside.
• Add the onion, green pepper, garlic and mushrooms to the hot pan and saute for 2-3 minutes.
• Add the crushed tomatoes, wine, thyme, bayleaf and allspice and stir to combine.
• Return the chicken to the pan, stirring to combine, and reduce the heat to a simmer.
• Cover and simmer 30 minutes until the chicken is tender and the flavors have blended.
• Serve over pasta.

WW CHICKEN MARENGO

Steps:

• In nonstick saucepan, brown chicken and garlic on all sides.
• Remove chicken.
• Add stock, tomatoes, celery, and bay leaf.
• Bring to a boil.
• Simmer 30 minutes.
• Add parsley, mixed herbs, sherry, salt and pepper; cook 5 minutes.
• Put sauce in blender and process.
• If sauce is too thick, add more stock.
• Stir in mushrooms and onions.
• Simmer for 10 minutes.
• Pour over chicken and serve hot.

CHICKEN MARENGO

Steps:

• Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.
• Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper - you shouldn't need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.

CHICKEN MARENGO

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.