This is a recipe for Chicken Marengo, a classic French dish that features tender chicken simmered in a rich tomato and mushroom sauce:
- 4 bone-in chicken thighs, skin removed
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/2 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Fresh parsley, chopped (for garnish)
- Season the chicken thighs with salt and pepper on both sides.
- Place the flour in a shallow bowl, and dredge each chicken thigh in the flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken thighs to the skillet and cook until golden brown on both sides, about 5 minutes per side.
- Remove the chicken from the skillet and set it aside on a plate.
- Add the onion, garlic, and mushrooms to the skillet, and sauté until the vegetables are soft and the onions are translucent, about 5 minutes.
- Add the white wine to the skillet and bring it to a simmer.
- Stir in the crushed tomatoes, thyme, bay leaf, paprika, salt, and pepper.
- Return the chicken to the skillet, nestling it into the sauce.
- Reduce the heat to low, cover the skillet, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
- Remove the bay leaf from the skillet.
- Garnish with chopped parsley and serve hot, accompanied by crusty bread, steamed vegetables, or a simple green salad.
Enjoy your delicious Chicken Marengo!