Chicken Thighs Marengo Recipes

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.

Steps:

• Salt and pepper chicken and pat in seasonings.
• Heat olive oil to med-high.
• Dredge chicken in flour and add to heated oil.
• Brown on both sides, about 3 minutes each side.
• Place browned chicken on papertowels
• In same skillet, saute onions 10 minutes.
• After five mins add minced garlic.
• Add tomatoes, wine, and stir until bubbly.
• Lower heat to a low simmer.
• Return chicken pieces to skillet.
• Simmer for 1 hour if using dark meat, 45 mins if using breasts.
• Check chicken at 15 min intervals. If too dry, add 1/3 C Chicken Broth (or to your liking).
• At first 15 min interval, taste sauce and S& P to your taste.
• Preheat oven to 400 degrees.
• Add mushrooms and shrimp to simmering chicken at 50 mins or 35 mins, respectively, assure shrimp is simmering in sauce until just pink.
• Butter slices of bread or drizzle olive oil and toast in preheated oven (3-5 mins).
• Add one piece of chicken on top of a slice of toast, spoon sauce over chicken.
• Add 2-3 shrimp on top or around chicken.
• Sprinkle a little parsley on each serving (optional).
• Fry eggs in olive oil or bacon grease, Sunny side up (eggs optional).
• Place egg by side of chicken serving, S&P to taste.

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).

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.

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.

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.

Steps:

• Sauté the onions and garlic in vegetable oil until translucent.
• Mix flour, salt, and red pepper flakes, and coat the chicken.
• Add the pieces of chicken to the pan with the oil and sauté until browned on all sides.
• Add the tomatoes and chicken stock.
• Simmer, covered, for 45 minutes.
• Meanwhile, melt butter in a saucepan and sauté the mushrooms until tender.
• Sprinkle the mushrooms with lemon juice.
• Remove the chicken pieces from pot, drizzle with olive oil to taste, and place them in a serving dish to keep warm.
• Add the mushrooms, basil, and chopped parsley to the tomato sauce, pour over the chicken, and toss well.

Steps:

• Rub chicken pieces with 1½ tsp salt and ¼ tsp pepper; dredge in flour.
• Brown in oil on one side, and then add onion and turn pieces to brown on the other side.
• When well browned, pour in wine and boil until wine reduces to about half.
• Stir in puree, garlic, and parsley, and then cover and cook slowly for 20 minutes.
• Add thyme and mushrooms; cook 10 minutes longer.
• Adjust seasoning.
• Transfer chicken to platter surrounded with croutons; pour pan gravy over the chicken.