Chicken Marengo
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Description
This has long been a favorite. It's thought to have been created by a chef to celebrate Napoleon's victory at Marengo.
Ingredients
- 1 tablespoon olive oil
- 2 pounds bone-in chicken pieces
- ½ teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- salt to taste
- 1 cup canned mushrooms, including liquid
- 1 onion, sliced
- 1 green bell pepper, cut into strips
- 1 clove garlic, peeled
- 1 (16 ounce) can whole peeled tomatoes
- 1 cup dry white wine
- ¾ teaspoon salt, or more to taste
- ¼ teaspoon dried marjoram
- 1 bay leaf
- 1 ½ cups cooked rice
Directions
- 1. Heat oil in a skillet over medium heat. Season chicken with paprika, black pepper, and salt to taste. Cook chicken in hot oil until browned on all sides, 5 to 7 minutes. Transfer chicken to a plate, reserving oil in the skillet.
- 2. Drain mushroom liquid into the same skillet; add onion, green bell pepper, and garlic. Cover skillet and cook for 5 minutes. Mix chicken, tomatoes, white wine, 3/4 teaspoon salt, marjoram, and bay leaf into onion mixture; simmer over low heat until chicken is no longer pink in the center, about 40 minutes. Remove bay leaf and garlic.
- 3. Serve chicken over rice.
Nutrition Facts
serving: 4 servings
calories: 460.3 kcal
carbohydrates: 32 g
protein: 41.1 g
saturated fat: 3.2 g
cholesterol: 113.5 mg
sodium: 917.6 mg
fiber: 3.9 g
sugar: 7.2 g
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