Chicken Marengo

Oxmoor House
8 servings


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2 (2 1/2- to 3-pound) broiler-fryers, cut up
1/4 cup olive oil
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1/2 cup Chablis or other dry white wine
1 can beef bouillon
1 (16-ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley
1 bay leaf
1/2 teaspoon thyme
Salt and pepper to taste
2 tablespoons flour
1/4 cup sliced pimiento-stuffed olives


Brown chicken in hot oil in a large skillet; drain, and transfer to a 13- x 9- x 2-inch baking dish. Reserve drippings in skillet. Sauté onion and mushrooms in drippings until tender. Add next 8 ingredients; mix well. Cook over medium heat 5 minutes. Add olives, and mix well. Remove bay leaf.

Pour mixture over chicken. Cover, and bake at 350° for 45 minutes or until chicken is tender.

Created date

February 2010