Recipe Photo

Chicken Thighs Marengo

Yields:6 servings
Rate this Recipe
Recipe Cooking TimePreparation20 minutes
Cooking40 minutes
Ready In60 minutes

Ingredients

6 each chicken thighs skinned (2 pounds)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 cup mushrooms fresh, sliced
4 each scallions, spring or green onions
1 clove garlic minced
1/2 cup white wine dry (or chablis)
1/4 teaspoon thyme dried, whole
2 medium tomatoes cut in wedges
1 tablespoon parsley leaves minced fresh

Directions

Trim excess fat from chicken.

Rinse chicken with cold water, pat dry.

Place in a shallow container.

Sprinkle with salt and pepper.

Coat a large skillet with cooking spray; add olive oil.

Place over med-hi heat until hot.

Add chicken to skillet; cook 2-3 minutes on each side until lightly browned.

Remove chicken from skillet, and drain on paper towels.

Wipe skillet dry with a paper towel.

Recoat skillet with cooking spray; place over med-hi heat until hot.

Add mushrooms and cook 2 minutes, stirring frequently.

Remove mushrooms from skillet, and set aside.

Recoat skillet with cooking spray.

Place over med-hi heat until hot.

Add green onions and garlic; sauté 1 minute.

Stir in wine and thyme.

Add reserved chicken.

Bring mixture to a boil.

Cover; reduce heat, and simmer 25 minutes.

Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated.

Sprinkle with parsley, and serve immediately.

Save This Page

del.icio.us
Bookmark and Share

Member Review

****

Beef Jerky a la Willie

great taste,if you have older oven all you need is pilot light.it dries meat out in 8 hours.be prepared for your house to smell like a hickery smoke house for a day.

 
Recipe Photo