Chicken Marengo
Servings 6 servings
Calories 446kcal
Ingredients
- 7-8 chicken thighs bone in and skin on
- 2 teaspoons salt divided
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable or avocado oil
- 4 ounces pancetta diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 cloves garlic minced
- 1/2 cup white wine
- 1 15 ounce can diced tomatoes
- 2 teaspoons fresh rosemary minced
- 1/2 cup chicken stock
- 1/4 cup capers
- 1/4 cup fresh parsley chopped
Instructions
- Place chicken thighs on a plate and pat completely dry. Sprinkle both sides with 1 teaspoon salt and pepper. Press to adhere.
- Heat vegetable or avocado oil in a large, heavy bottom skillet over medium heat. Once the oil is hot and shimmering, add the chicken skin side down and sear until golden and the skin is crispy. Flip the chicken and brown on the other side. Set browned chicken aside on a plate. If your pan isn't large enough to brown all the chicken at once without overcrowding, do this in batches.
- Add the pancetta, red bell pepper, and yellow bell pepper to the pan. Saute until the pancetta is crispy and the peppers soften, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute.
- Add the white wine to the pan. Bring to a simmer and use the back of your wooden spoon to scrape up any brown bits from the bottom of the pan. Add the can of diced tomatoes, rosemary, oregano, chicken stock, capers, and remaining teaspoon of salt. Stir to combine.
- Add the chicken skin side up, and place a lid on top. Reduce the heat of your pan to a simmer with the lid on, and continue to cook until the internal temp of your chicken reaches 175 F, about 20 minutes.
- Top with parsley before serving, and enjoy!
Nutrition
Calories: 446kcal | Total Carbohydrates: 5g | Protein: 25g | Fat: 34g | Sodium: 1236mg | Fiber: 1g | Sugar: 1g | Net Carbs: 4g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com