Chicken Marengo Crock Pot Food

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.

CHICKEN MARENGO (CROCK POT)

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.

CHICKEN MARENGO WITH MUSHROOMS, GARLIC, AND TOMATOES

Steps:

• Gather the ingredients.
• Put the chicken and flour in a food storage bag and shake to coat the pieces thoroughly. Set aside.
• In a large skillet or sauté pan over medium heat, sauté the onions and sliced bell pepper, if using, in 1 to 2 tablespoons of olive oil until translucent. Remove to a plate.
• Add the remaining 2 to 3 tablespoons olive oil to the pan and heat over medium heat. Add the coated chicken to the pan and sauté, turning frequently, until browned. Remove the chicken to a plate and set aside.
• Add the butter to the pan and heat over medium-low heat. Add the mushrooms and sauté until tender and lightly browned-about 3 to 4 minutes.
• Add the garlic and continue cooking for 1 minute longer.
• Pour the wine into the pan and cook until almost evaporated.
• Add the chicken stock , tomatoes, lemon juice, and tomato paste. Blend well and bring to a boil.
• Add the chicken and vegetables back to the pan along with the parsley sprigs and bay leaf. Taste and add salt and pepper, as needed.
• Reduce the heat to low. Cover the pan and simmer for about 10 minutes, or until the chicken is thoroughly cooked.
• Remove the bay leaf and parsley sprigs from the sauce.
• Spoon chicken mixture into a serving dish and garnish with fresh chopped parsley. Serve with hot cooked pasta, egg noodles, or rice.

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.

EASY CHICKEN MARENGO (SHHHH, IT'S CAMPBELL'S)

Steps:

• Mix all ingredients, except for the chicken, in a bowl.
• Put chicken parts in a pyrex baking dish and pour the soup blend over the chicken.
• Bake at 350 degrees for 1 1/2 hours.
• Meanwhile, prepare a box of linguine or any other pasta to serve with the chicken and drain.
• There will be a lot of sauce to serve with the chicken and pasta. Hope you like it.

CHICKEN MARENGO

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.