Want some comfort food that's also good for you? Chicken Marengo is a hearty dish that is the perfect weeknight dinner. It is filled with seared chicken drumsticks, onions, mushrooms, olives, garlic, and bell peppers, and it's only 260 calories. So it won't bust your waistline. It is a comforting meal with brown rice or Moro rice.
How many calories does chicken Marengo have?
Each serving of chicken Marengo has 260 calories.
Where does chicken Marengo come from?
Chicken Marengo comes from Italy. It is said that a chef in the Napoleon army named Dunan created it after the Battle of Marengo.
How long is chicken good in the fridge?
If it is stored in the fridge, chicken Marengo will last for 3–4 days.
How do I know if chicken is bad?
Cooked chicken will have an unpleasant smell. It will also have a slimy texture and may start to have a green color or white patches, which indicates mold. Raw chicken will have a dull yellow-gray color when it is bad. Additionally, raw chicken will have a foul smell similar to rotten eggs.
Ingredients
2 tablespoons Olive Oil
1 pound Chicken Drumsticks
1 1/2 teaspoons Kosher Salt
1 teaspoon Black Pepper
1 teaspoon Smoked Paprika
1 medium White Onion, sliced into 1/2-inch pieces
3/4 pounds Button Mushrooms, sliced thin
1 medium Yellow Bell Pepper, cut into 1/2-inch pieces
2 cloves Garlic, minced
1 tablespoon Fresh Thyme
1 1/2 cups Low-Sodium Chicken Broth
1 (14-ounce) can whole peeled Plum Tomatoes, with the juice
1/4 cup sliced Black Olives
1 tablespoon Fresh Parsley, roughly chopped
Instructions
Place olive oil into a large deep skillet and set to medium-high heat.
Next, pat the chicken drumsticks dry with paper towels, then place them into a large bowl.
Add one teaspoon of kosher salt, 1/2 teaspoon of black pepper, and paprika and toss to coat the chicken drumsticks with the seasoning.
Place the chicken drumsticks into the skillet. Cook the chicken drumsticks for 4–5 minutes per side until golden brown.
Remove the chicken drumsticks from the skillet and place them on a plate.
Next, add the onions and button mushrooms to the same skillet. Cook them for 8 minutes, stirring occasionally.
Add the bell peppers, garlic, and thyme and cook them for 2 minutes.
Add the chicken broth and use the bottom of your wooden spoon to scrape the browned bits on the bottom of the skillet. Cook for 2 minutes.
Add the plum tomatoes. Use your wooden spoon to break the tomatoes into smaller pieces. Add the remaining kosher salt and black pepper, and stir to combine. Let it come to a boil.
Decrease the heat to low. Add the chicken drumsticks to the skillet along with the olives. Cover and cook for 25–35 minutes until the chicken drumsticks are thoroughly cooked.
Remove the chicken drumsticks from the skillet and place them into a serving dish. Garnish them with parsley before serving.
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