[realfood] Chicken Thighs Marengo

Chicken Thighs Marengo

 

6 chicken thighs, skinned

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup sliced fresh mushrooms

4 green onions, sliced

1 clove garlic, minced

1/2 cup dry white wine

1/4 teaspoon dried thyme

2 medium tomatoes, cut into wedges

1 tablespoon minced fresh parsley

 

Trim excess fat from chicken. Rinse chicken with cold water, pat dry and sprinkle with salt and pepper.

Coat large skillet with vegetable oil spray and place over medium-high heat. When skillet is hot, add chicken; cook 2 to 3 minutes on each side, until lightly browned. Remove chicken from skillet and drain on paper towels.

 

Wipe skillet dry, recoat with vegetable oil spray and let heat again. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet and set aside.

 

Recoat skillet with vegetable oil spray. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to boil. Reduce heat, cover and simmer 25 minutes. Add reserved mushrooms and tomato wedges. Simmer 2 minutes more or until thoroughly heated. Sprinkle with parsley and serve. Makes 6 servings.

 

Source: Ruth F. Published in the Milwaukee Journal Newspaper August 8, 2001

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