5 March, 2016
It has been a bit of a crazy week, and I feel like I haven’t been able to cook in days, so I was really looking forward to getting in the kitchen and making a mess tonight. The only problem was that I couldn’t figure what I felt like cooking. I decided on something with mushrooms (needed my vitamin D since it has been raining for days here), and something with chicken (I’ve totally been on a chicken kick lately), and something I haven’t made before (because variety is the spice of life).
I found the idea for this recipe a while back on Pinterest in a post that was allergy friendly, and like a complete moron, I didn’t pin it. So this was my best attempt at recreation from what I could remember, and it actually turned out really well. We had friends over for dinner tonight at the last minute (thank goodness this recipe feeds six!), and the general consensus was that the recipe was ‘definitely blog-worthy’. So here you go!
This recipe is very easy to make, but it takes a bit of time to put it together and cook (about 1.5 hours from start to finish), so definitely make sure you plan ahead with this one.
Chicken Marengo is traditionally a French dish, but since this version does not include the egg or the crayfish, it is nowhere near traditional. This version is paleo friendly, but it does include tomatoes and tomato paste, so it is not AIP compliant.
I used chicken thighs for this recipe because I like the texture and the way they cook in this style, but you could easily use chicken breasts. I used white mushrooms, but baby bellas would also work well in the recipe. And that’s enough teasing, so let’s get to it, huh?
Chicken Marengo (Serves 6)
- ~2 lbs of Chicken Thighs (about 10-12)
- ~1 lb of Mushrooms, sliced
- 2 Onions, diced
- ~2 Tbsp. olive oil
- 2-3 Cloves Garlic, minced
- 1/2 Cup White Wine
- 1/2 Cup Chicken Stock
- ~2 Tbsp Gluten-Free Flour (or Arrowroot Powder)
- 1 Tbsp Tomato Paste
- 1 12oz Can Crushed Fire Roasted Tomatoes (I used Muir Glen)
- 1 tsp Basil
- 1 tsp Oregano
Preheat oven to 350 degrees F.
In a large skillet, heat the oil over medium heat. Season the chicken with salt and pepper and brown on both sides. Remove from pan. Use a paper towel to remove excess oil and lay the chicken in a 9×13 baking pan.
Using the same skillet, heat the onions, garlic and mushrooms until the onions are translucent and the mushrooms have started to release their moisture. While the veggies are cooking, combine the wine, chicken stock and flour. Whisk well so the flour starts to thicken the liquid. Set aside.
Move the mixture to the sides of the pan, leaving a small circle in the middle. Add the tomato paste to the empty space in the center of the pan and let it heat for about a minute before mixing it in with the onions, mushrooms and garlic.
Add the crushed tomatoes, mixing well. Pour the broth mixture over the top and let it cook for a couple of minutes until it reduces down.
Pour the mixture over the top of the chicken, and put in the oven for 1 hour at 350 degrees. Then enjoy! I served it with fresh steamed broccoli and green beans, and a light Sauvignon Blanc.
- Calories – 234
- Fat – 6g
- Sodium – 249
- Carbohydrates – 10.6g
- Protein – 30.6g