Chicken Thighs Marengo

Recipe Ingredients

		Chicken thighs - (2 lb), skinned
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
2 teaspoons	10ml	Olive oil
1 cup	237ml	Sliced fresh mushrooms
		Green onions - sliced
1		Garlic - minced
1/2 cup	118ml	Dry white wine - (or chablis)
1/4 teaspoon	1.3ml	Dried whole thyme
1 teaspoon	5ml	Tomatoes - cut in wedges (medium)
1 tablespoon	15ml	Minced fresh parsley

Recipe 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 med-hi heat until hot. Add chicken to skillet; cook 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 med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside.

Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated.

Sprinkle with parsley, and serve immediately.

Source:
Jeff Smith

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