Time 1h Yield 4 to 6 servings Number Of Ingredients 16 Steps:
Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil. In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic. In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce. Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste. Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve. Spinach “bed”: Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot. Drain, and toss with butter, lemon juice, and salt and pepper, to taste. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Time 30m Yield 4 servings Number Of Ingredients 15 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.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 14 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.
Yield Makes 4 servings Number Of Ingredients 13 Steps:
Put oven rack in middle position and preheat oven to 350°F. Pat chicken dry, then combine flour, salt, and pepper in a large sealable plastic bag and add chicken. Seal bag and shake to coat, then remove chicken, knocking off excess flour. Arrange in 1 layer on a plate. Heat oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sauté chicken, smooth sides down, until golden, about 2 minutes. Turn over and sauté 1 minute more. Scatter mushrooms around chicken and transfer skillet to oven, then bake, uncovered, until chicken is just cooked through, 5 to 10 minutes. Transfer chicken to a plate, then add shallot, garlic, and thyme to skillet (handle will be hot) and sauté over moderately high heat, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add tomatoes, demi-glace, and water and simmer until mushrooms are tender and sauce is reduced by half, about 4 minutes. Season with pepper. Return chicken to skillet and simmer, turning, about 1 minute. *Available at specialty foods shops. You can also buy Demi-Glace Gold and reconstitute according to package instruction - specialty foods shops and More Than Gourmet (800-860-9385).
More about “4 step chicken marengo recipes”
Time 1h Number Of Ingredients 8 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.
