Chicken Marengo

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 1 hour 25 minutes

食材

8 chicken thighs (bone-in, skin-on)

salt and pepper (to taste)

½ cup all-purpose flour (for dredging)

1 large onion (finely chopped)

8 ounces mushrooms (sliced)

3 cloves garlic (minced)

1 cup dry white wine

14 ounces diced tomatoes (1 can)

1½ cu chicken broth (low sodium)

1 teaspoon dried thyme

1 bay leaf

¼ cup fresh parsley (chopped)

zest of 1 lemon

步驟

Prepare Chicken Thighs:

Pat the chicken thighs dry with paper towels and season them generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.

Brown the Chicken:

Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden and crisp, about 5-6 minutes. Flip the thighs and cook for another 4-5 minutes. Remove from the skillet and set aside. (You may need to work in batches to avoid overcrowding the pan.)

Sauté Onion and Mushrooms:

In the same skillet, reduce the heat to medium and add the onion, mushrooms and garlic. Sauté until the onion becomes translucent, about 2-3 minutes.

Deglaze the Pan:

Pour in the white wine and stir, scraping up the browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly.

Add Tomatoes and Broth:

Stir in the diced tomatoes, chicken broth, thyme, and bay leaf. Bring to a simmer.

Return Chicken to Skillet:

Place the chicken thighs back into the skillet, skin-side up. Make sure the skin remains above the liquid to keep it crispy. Cover and simmer on low heat for about 40-45 minutes, or until the chicken is fully cooked and tender.

Final Touches:

Discard the bay leaf and adjust seasoning with salt and pepper. Sprinkle with chopped parsley and lemon zest.

營養

• 卡路里: 439 kcal
• 總脂肪: 10 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 6 g
• 反式脂肪: 0.04 g
• 膽固醇: 215 mg
• 鈉: 380 mg
• 總碳水化合物: 25 g
• 膳食纖維: 3 g
• 總糖: 6 g
• 蛋白質: 50 g