2 cans (14.5oz each) canned Italian plum tomatoes, drained
1c chicken stock
1/2c dry white wine
3 parsley sprigs
1tbs thyme (I add a couple fresh sprigs)
1tsp salt
1/2 tsp black pepper
1 bay leaf
2 cloves crushed garlic
butter
8oz mushrooms sliced
1 lemon, juiced
2tbs fresh minced parsley, for garnish (optional)
Serve with pasta
Instructions
Saute the onions in olive oil till translucent. Add
pieces of chicken, saute until brown on all sides.
Add the tomatoes, the chicken stock and wine. Add
the parsley sprigs, thyme, salt, pepper, bay leaf,
and garlic.
Simmer covered for an hour.
Melt butter in a saucepan and saute the mushrooms
until tender. Sprinkle with lemon juice.
Remove the chicken pieces from pot and arrange them
in a dish. Strain the sauce. (This will help get rid of the extra fat from the chicken and
leave a thicker sauce.) I also pulled out the sprigs of thyme, stems of parsley, and the
bay leaf. Add mushrooms to the sauce and pour over the chicken.
Garnish with minced parsley (optional)
Serving
Suggestions
Serve with hot cooked pasta or rice. ( I like flat egg noodle pasta- tagliatelle)
Originally Submitted
12/28/2012
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