Farrah Fawcetts Chicken Marengo Recipes

SIMPLE CHICKEN MARENGO WITH MUSHROOMS

Steps:

• Step 1 - Rinse the chicken thighs thoroughly and pat them dry all over with paper towel to remove any excess moisture; this will help ensure the skins gets a nice crispy skin when cooking. I like to allow the chicken to come close to room temperature before cooking.
• Season the chicken thighs with salt and pepper on both sides. Place the 1/3 cup of flour (42g) in a shallow plate and roll each chicken thigh in flour to cover evenly.
• Melt the butter in a large frying pan over medium heat. Add the flour covered chicken thighs and cook for 7-8 minutes on each side, until the skin is crisp and golden. Transfer the thighs to a plate and cover with foil to keep warm.
• Step 2 - Add the EVOO to the same frying pan, along with the diced onion, garlic and parsley. Cook for 2-3 minutes, still over medium heat and stirring occasionally with a wooden spoon, until the onion is translucent.
• Step 3 - Add the white wine and chicken stock to the pan and scrape off any bits at the bottom of the pan with the wooden spoon.
• Step 4 - Stir in the diced tomatoes with their juice. Turn the heat to medium-high and bring to a simmer. Nestle the chicken pieces into the sauce, and turn the heat to medium-low (for a slow simmer). Simmer for 30 minutes (lid-off).
• Step 5 - Stir in the mushrooms, and simmer for 10 more minutes or until the mushrooms are cooked through. Taste the sauce, and adjust seasoning if needed.
• Serve immediately over white rice or pasta.

EASY CHICKEN MARENGO

Steps:

• Mix tomato soup and golden cream of mushroom soup in a medium bowl. Stir in onions and garlic. Set aside.
• Heat olive oil in a large pan over Medium/High heat.
• Add chicken and cook until slightly browned. About 4 minutes. Flip and brown the other side.
• Pour soup mixture over chicken.
• Cover and cook over Medium/Low heat for 40 minutes, stirring and spooning mixture over chicken occasionally.
• After 40 minutes, uncover and continue to cook until desired consistency.
• Serve over noodles or rice.

CHICKEN MARENGO

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Pour the pasta, 1/3 cup water, and the olive oil into the pot, and stir to coat the noodles.
• Arrange the chicken on top and season with salt and pepper. Scatter the garlic on top of the chicken along with the mushrooms, olives, onions, parsley, and basil. Add the chard and pour the entire, undrained can of tomatoes evenly over all.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 335
• Protein: 34g
• Carbohydrates: 37g
• Fat: 6g
• Cholesterol: 75mg
• Sodium: 926mg
• Fiber: 5g

CHICKEN MARENGO

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.

CHICKEN MARENGO

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.