Savor the Flavor: Chicken Marengo Unveiled!

Dredge the chicken thighs in flour, seasoned with salt and pepper.

In a 12-inch cast iron skillet, heat oil and brown the chicken thighs on both sides.

Remove the chicken and set aside. In the same skillet, add the chopped onion, garlic, and sliced mushrooms, sautéing until softened.

Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet.

Add the diced tomatoes, chicken broth, thyme, bay leaf, and return the chicken to the skillet.

Bring to a simmer, cover, and cook until the chicken is cooked through.

Finish with fresh parsley and lemon zest before serving.

Equipment Needed

Spice Level: