Ingredients
6 chicken thighs(2 lb),skinned
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil
1 cup sliced fresh mushrooms
4 green onions, sliced
1 clove garlic, minced
1/2 cup dry white wine (or chablis)
1/4 tsp dried whole thyme
2 med tomatoes, cut in wedges
1 tbsp minced fresh parsley
Directions
Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
Place in a shallow container. Sprinkle with salt and pepper.
Coat a large skillet with cooking spray; add olive oil. Place over
med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on
each side until lightly browned. Remove chicken from skillet, and
drain on paper towels.
Wipe skillet dry with a paper towel. Recoat skillet with cooking
spray; place over med-hi heat until hot. Add mushrooms and cook 2
minutes, stirring frequently. Remove mushrooms from skillet, and set
aside.
Recoat skillet with Pam. Place over med-hi heat until hot. Add green
onions and garlic; saute 1 minute. Stir in wine and thyme. Add
reserved chicken. Bring mixture to a boil. Cover; reduce heat, and
simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2
minutes or until thoroughly heated.
Sprinkle with parsley, and serve immediately. PER SERVING: 175
calories, 18.6 g protein, 9.2 g fat, 3.9 g carbohydrates 65 g
cholesterol, 1.4 mg iron, 262 mg sodium, 20 mg calcium.
Servings: 6 servings
Chicken Thighs Marengo Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to trace the history of `recipes` back into antiquity, in fact as far into history as the Egyptians, and possibly even further. Having said that, in the main part, these early cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to historians is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, main meal and dessert, something we still use today. Aspicius also informs us how the Romans used a good variety of spices and herbs, including a few you will know for example thyme, fennel and asafoetida. Later, there are some books from the 1300s : one book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the curry that is familiar to us all today, but instead recipes for the types of meals enjoyed by the rich and powerful of that period. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the East, such as parsley, basil and rosemary. These new foods and spices was responsible for an eruption in manuscripts on food, many of which are now in private libraries. By the time we get to the 1900s, cooking books were greatly in demand due to increased literacy, more spare time and having more money. The arrival of television brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Chicken Thighs Marengo recipe.
