Chicken Marengo with Mushrooms and Green Beans Served with Fluffy Rice
- Prep time: 40 minutes
- Calories: 625
- 3 of Chicken Thighs (skinless)
- 1⁄4 Cup of White Wine
- 2 of Tomato
- 1 Small Bunch of Thyme
- 1⁄2 Cup of Basmati Rice
- 180 g of Mushrooms
- 1 Tbsp of Chicken Stock Concentrate
- 2 Tbsp of Tomato Paste
- 2 of Garlic Clove
- 1 of Brown Onion
- 150 g of Green Beans
- 1⁄8 Cup of Plain Flour
Prepare Ingredients:Pat chicken dry with paper towel and cut thighs into thick strips. Dust with flour, salt and pepper. Peel and mince garlic. Pick thyme leaves, discarding stems. Cut mushrooms into quarters. Peel and thinly slice 3⁄4 of the onion (you will have some left over). Roughly chop tomatoes. Trim green bean ends.
Cook Rice:In a medium pot, bring 1 cup water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.
Brown Chicken:Heat olive oil in a deep-sided pan over medium-high heat. Add the floured chicken to the pan and sauté, turning frequently until browned, about 3-4 minutes. Remove the chicken to a plate and set aside.
Start Sauce:Using the same pan, sauté onion, mushrooms and garlic over medium heat for 2-3 minutes, until onion has softened slightly. Add white wine to deglaze, stirring to loosen any browned bits stuck to the pan and cook for a further minute.
Simmer Chicken:Add stock concentrate, 200mL water, tomatoes, tomato paste, beans and thyme, and return chicken to the pan, stirring well to coat the chicken. Bring to boil then reduce heat, cover and simmer for 10-12 minutes, until chicken is cooked through. Taste and adjust seasoning as necessary.
You Plate It:Divide rice between plates and top with Chicken Marengo. Garnish with any remaining thyme leaves. Enjoy!