Ingredients1 h servings 460 cals
- 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.
- 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.
- Serve chicken over rice.
- Cook's Notes:
- If freezing any part of this, use boneless chicken or remove the bones before freezing.
- Fresh mushrooms can be used in place of the canned. If using fresh, add 1 chicken bouillon cube.
Per Serving: 460 calories; 13.4 g fat; 32 g carbohydrates; 41.1 g protein; 113 mg cholesterol; 918 mg sodium. Full nutrition
ReviewsRead all reviews 4
Chicken Marengo Haiku: "Made as directed, but didn't use bone, skin chick. I'm that kind of chick." I followed the recipe as written, but used BSCB. It surprised me how much we all liked it, alt...
The original recipe found in "The Joy of Cooking" is much better. Sliced onions are browned in Olive Oil ( 1/2 cup), then removed. The chicken is then browned in the flavored oil. Chicken bro...
I didn't have any canned mushrooms and used black olives instead. It was still delicious!