Food on the Table

We found a great deal on chicken thighs this week! At just a dollar a pound we are able to stock up on chicken and make this wonderful recipe. This recipe is regularly priced at $5.25, however, we were able to bring it down to $4.95.

Chicken Thighs Marengo

Servings:  6

Ingredients

2 lb chicken thighs, skinned ($2.00 on sale)
2 medium tomatoes, cut in wedges ($1.12)
¼ tsp dried thyme ($0.09)
½ C dry white wine ($0.36)
1 clove garlic, minced ($0.44)
4 green onions, sliced ($0.29)
1 C fresh mushrooms, sliced ($0.43)
2 tsp olive oil ($0.14)
¼ tsp pepper ($0.01)
½ tsp salt ($0.01)
1 T minced fresh parsley ($0.06)

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.

This is linked to the $5 Dinner Challenge.

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