Chicken Marengo on Couscous ~ A Dash of Spice~

My girls love chicken no matter how you fix it! They request this particular food almost anytime I ask them what would they like me to make for dinner? Chicken is such a versatile dish to make -- so MANY options are out there!

A long time ago, {before kids,} a friend gave me this recipe and I have made it in the past, but tonight was the first time for the girls. They said I should keep this one on file... Don't you just love those kind of compliments?

This is really an easy weeknight meal for busy cooks; and, tonight my 14 year old decided she was in the "mood" to cook with me, so I had help!

Chicken Marengo

• 1 (8 oz.) pkg. sliced mushrooms
• 1 T. butter 
• 1 T. olive oil
• 2 1/2 - 3 lbs. chicken parts ( I am using breasts today, but thighs would be better)
• 2 T. olive oil
• 2 green onions sliced or 1 leek, cleaned and sliced
• 1/2 fennel bulb, peeled and sliced thinly
• 1 clove garlic, minced
• 1/2 c. dry white wine
• 2 cans fire roasted tomatoes, partially drained -- keep a little liquid (or 3 tomatoes roasted in a 400 degree oven for 25 minutes)
• 1 t. sea salt
• 1/2 t. cracked black pepper
• 1 T. chopped fresh thyme or 2 t. dried thyme in spice jar
• 1 t. smoked paprika
• dash cayenne pepper
• 2 T. fresh chopped parsley
• rice or couscous. (A box of couscous is simple and quick -- 5 minutes!)

Saute mushrooms in olive oil and butter until tender. Set aside.
Brown chicken pieces in additional 2 T. olive oil on medium high heat. Remove and set aside.
In pan drippings, saute green onions or leek and garlic until tender and translucent in color.
Stir in wine and next four ingredients; scrape pan to incorporate drippings. Add chicken back to skillet and stir. Cover, reduce heat, and simmer for 30 minutes. Stir in mushrooms, and sprinkle with parsley. Serve over couscous or rice.  (P.S. my youngest doesn't like mushrooms, so us 'cooks' put ours on top of our dishes with the parsley -- aren't we thoughtful? wink!)