CHICKEN THIGHS MARENGO

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Chicken Thighs Marengo image

This recipe came to me by way of the Zaar recipe adoption in February 2005. I've made a few changes to the ingredient list and streamlined the instructions. It is delicious served over pasta.

Provided by BonnieZ

Categories     Chicken Thigh & Leg

Time 40m

Yield 3-4 , 3-4 serving(s)

Number Of Ingredients 13

6 boneless skinless chicken thighs
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1 cup fresh mushrooms, Sliced
1 medium yellow onion, sliced
1 green pepper, sliced
2 garlic cloves, minced
1 (14 ounce) can crushed tomatoes
1/2 cup dry white wine
1/4 teaspoon dried whole thyme
1 bay leaf
1/4 teaspoon allspice

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.

Nutrition Facts : Calories 297.1, Fat 9, SaturatedFat 1.9, Cholesterol 114.5, Sodium 493.5, Carbohydrate 17.7, Fiber 4.2, Sugar 3.4, Protein 30.9

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