Chicken Thighs Marengo Food

CHICKEN MARENGO

Steps:

• Heat oil in a skillet over medium heat. Season chicken with paprika, black pepper, and salt to taste. Cook chicken in hot oil until browned on all sides, 5 to 7 minutes. Transfer chicken to a plate, reserving oil in the skillet.
• Drain mushroom liquid into the same skillet; add onion, green bell pepper, and garlic. Cover skillet and cook for 5 minutes. Mix chicken, tomatoes, white wine, 3/4 teaspoon salt, marjoram, and bay leaf into onion mixture; simmer over low heat until chicken is no longer pink in the center, about 40 minutes. Remove bay leaf and garlic.
• Serve chicken over 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.

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

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat chicken dry, then combine flour, salt, and pepper in a large sealable plastic bag and add chicken. Seal bag and shake to coat, then remove chicken, knocking off excess flour. Arrange in 1 layer on a plate.
• Heat oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sauté chicken, smooth sides down, until golden, about 2 minutes. Turn over and sauté 1 minute more. Scatter mushrooms around chicken and transfer skillet to oven, then bake, uncovered, until chicken is just cooked through, 5 to 10 minutes.
• Transfer chicken to a plate, then add shallot, garlic, and thyme to skillet (handle will be hot) and sauté over moderately high heat, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add tomatoes, demi-glace, and water and simmer until mushrooms are tender and sauce is reduced by half, about 4 minutes. Season with pepper.
• Return chicken to skillet and simmer, turning, about 1 minute.
• *Available at specialty foods shops. You can also buy Demi-Glace Gold and reconstitute according to package instruction - specialty foods shops and More Than Gourmet (800-860-9385).

CHICKEN MARBELLA, UPDATED

Steps:

• Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
• Preheat the oven to 350 degrees F.
• Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

SIMPLE CHICKEN MARENGO WITH MUSHROOMS

Steps:

• Step 1 - Rinse the chicken thighs thoroughly and pat them dry all over with paper towel to remove any excess moisture; this will help ensure the skins gets a nice crispy skin when cooking. I like to allow the chicken to come close to room temperature before cooking.
• Season the chicken thighs with salt and pepper on both sides. Place the 1/3 cup of flour (42g) in a shallow plate and roll each chicken thigh in flour to cover evenly.
• Melt the butter in a large frying pan over medium heat. Add the flour covered chicken thighs and cook for 7-8 minutes on each side, until the skin is crisp and golden. Transfer the thighs to a plate and cover with foil to keep warm.
• Step 2 - Add the EVOO to the same frying pan, along with the diced onion, garlic and parsley. Cook for 2-3 minutes, still over medium heat and stirring occasionally with a wooden spoon, until the onion is translucent.
• Step 3 - Add the white wine and chicken stock to the pan and scrape off any bits at the bottom of the pan with the wooden spoon.
• Step 4 - Stir in the diced tomatoes with their juice. Turn the heat to medium-high and bring to a simmer. Nestle the chicken pieces into the sauce, and turn the heat to medium-low (for a slow simmer). Simmer for 30 minutes (lid-off).
• Step 5 - Stir in the mushrooms, and simmer for 10 more minutes or until the mushrooms are cooked through. Taste the sauce, and adjust seasoning if needed.
• Serve immediately over white rice or pasta.

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 MARENGO

Steps:

• Heat a large skillet or dutch oven over medium-high heat. Pat chicken thighs dry with a paper towel and sprinkle with 1 teaspoon of kosher salt. Once the pan is hot, add the oil. Place the chicken in the pan, skin side down and cook until the fat has rendered and the skin is golden, about six or so minutes. Flip the chicken over and cook for about 6 minutes on the other side. Remove the partially cooked chicken to a plate while you build your sauce.
• Toss the onions and mushrooms into the hot pan and cook until browned, about 8-10 minutes, stirring occasionally. Add the wine and chicken broth and use a wooden spoon to scrap up any brown bits on the bottom of the pan. Add the tomatoes and their juices, breaking them up roughly with a wooden spoon. Toss in the garlic cloves and black pepper. Bring the mixture to a boil and then reduce to a simmer. Nestle the chicken thighs (skin-up) in the sauce. Cook on a simmer until the thighs are done and tender (internal temperature of 175 degrees Fahrenheit).
• Sprinkle a little parsley over the top and serve with the grain of your choice. I prefer white rice because it soaks up all the yummy juices!

EASY BAKED CHICKEN BREASTS

Steps:

• Pre-heat your oven to 375 °.
• Rub the chicken breasts with olive oil and sprinkle both sides with your seasoning of choice. then place chicken in a baking pant.
• Bake in the preheated oven for 15 minutes., then flip the chicken breasts over and cook until no longer pink in the center and the juices run clear AND an instant-read thermometer inserted into the center should read at least 165 °F.
• Remove, salt and pepper to taste and use as needed.

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.

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 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.

CHICKEN MARENGO

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Pour the pasta, 1/3 cup water, and the olive oil into the pot, and stir to coat the noodles.
• Arrange the chicken on top and season with salt and pepper. Scatter the garlic on top of the chicken along with the mushrooms, olives, onions, parsley, and basil. Add the chard and pour the entire, undrained can of tomatoes evenly over all.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 335
• Protein: 34g
• Carbohydrates: 37g
• Fat: 6g
• Cholesterol: 75mg
• Sodium: 926mg
• Fiber: 5g