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Week Night Meals Main Dish

Chicken Marengo

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  • 2 fryers, about 3 pounds each, cut into serving pieces
  • 2 fryers, about 3 pounds each, cut into serving pieces
  • ¼ cup olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 pound fresh button mushrooms, sliced
  • ½ cup dry white wine
  • 1 cup beef broth
  • 1 (16-ounce) can stewed tomatoes
  • 1 tablespoon chopped fresh parsley leaves
  • 1 bay leaf
  • ½ teaspoon dried thyme leaves
  • 2 tablespoons all-purpose flour
  • ¼ cup sliced pimento-stuffed green olives


Season the chicken with salt and black pepper. Heat the oil over medium-high heat in a large skillet. Add the chicken and brown evenly. Transfer the chicken to a 13- by 9- by 2-inch baking dish.

Reduce the heat to medium and add the onion and mushrooms to the skillet and cook, stirring, until tender, about 2 minutes.

Add the wine, broth, tomatoes, parsley, bay leaf, thyme, and flour and stir to mix well. Cook for 5 minutes, stirring occasionally. Add the olives and stir to mix. Remove the bay leaf.

Pour the mixture over the chicken, cover and roast until the chicken is tender, about 45 minutes.


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