Chicken Marengo Crock Pot Recipes

4-STEP CHICKEN MARENGO

Steps:

• Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

CHICKEN MARENGO

Steps:

• Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.
• Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper - you shouldn't need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.

SLOW COOKER CHICKEN MARSALA

Steps:

• Stir olive oil and garlic into the bowl of a slow cooker.
• Mix flour, salt, and pepper in a bowl. Pour flour mixture into a large resealable plastic bag; add chicken to bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken and sliced mushrooms into slow cooker.
• Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes; pour into slow cooker and cover.
• Cook in slow cooker set to Low until sauce thickens and chicken is cooked through, 4 to 5 hours. If sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into chicken mixture. Cook in slow cooker set to High until thickened, 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.

CHICKEN MARENGO

Steps:

• Sprinkle the chicken with salt and pepper to taste.
• Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
• Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
• Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

CHICKEN MARENGO (CROCK POT)

Steps:

• Combine wine and spaghetti sauce mix in crock pot.
• Add chicken thighs, stirring to somewhat coat.
• Cook on low for 6-7 hours, or on auto for 4-5 hours.
• Turn crock pot to high.
• Add tomatoes, cut into eighths, and mushrooms, whole or sliced.
• If gravy is thinner than you would like it, add cornstarch mixed with a little cold water.
• Cook on high 30-40 minutes.
• This is very good served over noodles or with mashed potatoes.

SLOW-COOKED CHICKEN MARBELLA

Steps:

• Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender., Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.

CHICKEN MARENGO

Steps:

• Wash chicken pieces and pat dry.
• Season chicken and dredge in flour, shaking off excess.
• Heat oil and butter in large skillet over medium-high heat.
• Brown chicken pieces, a few at a time, then remove to a side plate as they are browned and continue with other pieces, adding more oil and butter if necessary.
• Quickly brown mushrooms, then remove to a side plate.
• Add onions to pan and cook over medium-low heat for 5 minutes.
• Stir in broth.
• Add tomatoes, green pepper, olives, garlic and allspice; simmer for 3-4 minutes.
• Return chicken to pan; cover and simmer for 25-30 minutes, or until tender.
• Arrange chicken on platter and keep warm in oven.
• Stir lemon juice into mixture in pan, add mushrooms and bring to the boil.
• Boil until reduced by half.
• Pour over chicken and serve.