Chicken Marengo
Recipe: #34409
February 26, 2020
Categories: Chicken, Rice, Tomato, French, Gluten-Free, No Eggs Non-Dairy, Wine, Canned Tomatoes, Kosher Meat, Chicken Dinner, more
"This has long been a favorite. It's thought to have been created by a chef to celebrate Napoleon's victory at Marengo. It can be made with other chicken parts (drumsticks, wings, etc.) but works best with chicken breasts."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (690.4 g)
- Calories 603.5
- Total Fat - 12.8 g
- Saturated Fat - 3.1 g
- Cholesterol - 194.6 mg
- Sodium - 1450.8 mg
- Total Carbohydrate - 38.9 g
- Dietary Fiber - 4.9 g
- Sugars - 7.6 g
- Protein - 76.1 g
- Calcium - 104.7 mg
- Iron - 4.9 mg
- Vitamin C - 57.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
1. Cut chicken into pieces about 1" - 1½" square.
Step 2
2. Heat oil in skillet. Sprinkle chicken with salt, pepper, and paprika and brown in hot oil. Remove.
Step 3
3. Drain into skillet the liquid from the mushrooms if using canned (or add an equivalent amount of bouillon to the skillet if using fresh mushrooms). Add onion, green pepper, and garlic.
Step 4
4. Cut tomatoes into bite-size pieces.
Step 5
5. Cover and cook 5 minutes. Add 1 teaspoon salt or less (bouillon and cooking wine add salt), chicken, mushrooms, tomatoes, marjoram, wine, and bay leaf.
Step 6
6. Simmer 40 minutes over low heat or till done.
Step 7
Remove bay leaf and garlic. Serve over rice.
Tips
No special items needed.
0 Reviews
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