Chicken Thighs Marengo

Yields:	6 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	60 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.

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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.

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