Easy Chicken Marengo Shhhh Its Campbells Recipes

EASY CHICKEN MARENGO

Steps:

• Mix tomato soup and golden cream of mushroom soup in a medium bowl. Stir in onions and garlic. Set aside.
• Heat olive oil in a large pan over Medium/High heat.
• Add chicken and cook until slightly browned. About 4 minutes. Flip and brown the other side.
• Pour soup mixture over chicken.
• Cover and cook over Medium/Low heat for 40 minutes, stirring and spooning mixture over chicken occasionally.
• After 40 minutes, uncover and continue to cook until desired consistency.
• Serve over noodles or rice.

CHICKEN MARENGO

Steps:

• Rub chicken pieces with 1½ tsp salt and ¼ tsp pepper; dredge in flour.
• Brown in oil on one side, and then add onion and turn pieces to brown on the other side.
• When well browned, pour in wine and boil until wine reduces to about half.
• Stir in puree, garlic, and parsley, and then cover and cook slowly for 20 minutes.
• Add thyme and mushrooms; cook 10 minutes longer.
• Adjust seasoning.
• Transfer chicken to platter surrounded with croutons; pour pan gravy over the chicken.

CHICKEN MARENGO

Steps:

• Sauté the onions and garlic in vegetable oil until translucent.
• Mix flour, salt, and red pepper flakes, and coat the chicken.
• Add the pieces of chicken to the pan with the oil and sauté until browned on all sides.
• Add the tomatoes and chicken stock.
• Simmer, covered, for 45 minutes.
• Meanwhile, melt butter in a saucepan and sauté the mushrooms until tender.
• Sprinkle the mushrooms with lemon juice.
• Remove the chicken pieces from pot, drizzle with olive oil to taste, and place them in a serving dish to keep warm.
• Add the mushrooms, basil, and chopped parsley to the tomato sauce, pour over the chicken, and toss well.

CHICKEN MARENGO

Steps:

• Cut the chicken legs to separate the thighs and drumsticks. Rince the chicken and pat dry with paper towels. Remove as much fat as possible. Sprinkle with salt and pepper.
• Heat the oil over medium-high heat in a large Dutch oven. Use tongs to add the chicken pieces in a single layer; do not crowd. Cook until browned all over, about 5 minutes per side. Transfer the cooked pieces to a platter and set aside. Repeat until all the chicken is browned.
• Add the onion, mushrooms, and garlic to the Dutch oven and saute until the mushrooms give up their juice, about 8 minutes.
• Return the chicken to the Dutch oven. Add the tomatoes, broth, thyme, and bay leaf. Cover and simmer until the chicken is tender, 25 to 35 minutes.
• Remove the bay leaf and serve hot.

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.