Chicken Thighs Marengo
Ingredients
6 chicken thighs(2 lb.),skinned
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil
1 C. sliced fresh mushrooms
4 green onions, sliced
1 clove garlic, minced
1/2 C. dry white wine (or chablis)
1/4 tsp. dried whole thyme
2 medium tomatoes, cut in wedges
1 Tbsp. minced fresh parsley
Cooking Instructions
Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over medium-high heat until hot. Add chicken to skillet; cook for 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and cook for 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over medium-hi heat until hot. Add green onions and garlic; sauté for 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer for 25 minutes. Add reserved mushrooms and tomato wedges; simmer for 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)