Food Challenges

Chicken Marengo

4 whole chicken legs
2 cups chopped onions
20 pearl red onions
2 cups cremini mushrooms
2 Tbsp olive oil
3 Tbsp fresh thyme (stripped off the stems)
½ cup fresh chopped parsley
2 cups chopped tomatoes (canned 28 oz)
½ cup white wine
1 cup chicken stock
2 bay leaves
2 cloves crushed garlic
1 cup black pitted olives
1 lemon
Sea salt
Fresh cracked pepper
2 oz of cognac


Preheat the oven to 350F.


Cut the chicken legs at the joint and trim any excess fat. Heat the olive oil in a large frying pan. Season the chicken thighs and drumsticks with salt, pepper and 1 Tbsp of thyme. Brown the chicken pieces on both sides, in the hot oil for 2 to 3 minutes per side, until they are golden brown. Remove the chicken to a plate and set aside. Sauté the chopped onions in the frying pan in the remaining oil until they are tender. Add the crushed garlic and continue sautéing for another minute. Add the remaining thyme, parsley, tomatoes, white wine, and chicken stock. Bring the sauce to a boil and let simmer for 10 minutes.


Peel and clean the pearl onions. In a large casserole dish, arrange the chicken and onions on the bottom of the dish.





Pour the hot tomato mixture on top of the chicken pieces and pearl onions. Place in the oven and cook, uncovered, on the middle rack, for an hour.


Clean the mushrooms and cut them into quarters. Check the casserole after 30 minutes. Add the mushrooms and adjust the seasoning. Continue cooking uncovered for the remaining 30 minutes.


Juice the lemon. When the dish has cooked for one hour, add the lemon juice, cognac and black olives. Return to the oven for 10 to 20 minutes to warm the dish through.


Serve over rice.

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Tags: Celiac Disease, chicken, chicken marengo, food allergies, food intolerances, food sensitivities, gluten free, grain free, lactose free, legume free, SCD, Specific Carbohydrate Diet, wheat free