Oven-Baked 5-Ingredient Chicken Marengo Directions:
Preheat the oven to 350°F. Pat the chicken dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken skin-side down for 4 to 5 minutes, until deeply golden. Turn and cook for 2 minutes, then arrange skin-side up in a deep 9×13-inch ceramic casserole dish.
Add the mushrooms to the same skillet and cook for 4 minutes. Pour in the homemade chicken broth, scrape up the browned bits, and simmer for 3 minutes. Add the fresh tomatoes and cook for 5 minutes, allowing the sauce to reduce slightly.
Pour the tomato-mushroom mixture around the chicken without covering the browned skin. Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil and bake for 30 to 40 minutes longer, until the sauce has reduced, the mushrooms are tender, and the thickest part of each thigh reaches at least 165°F. Broil for 2 to 3 minutes if deeper browning is desired.
Rest for 10 minutes before serving each chicken thigh with mushrooms and the naturally reduced tomato sauce.
WW Points Calculation:
Bone-in, skin-on chicken thighs: 54 points
Fresh mushrooms: 0 points
Fresh Roma tomatoes: 0 points
Unsalted homemade chicken broth: 0 points
Extra-virgin olive oil: 8 points
Points Information:
Total Points: 62 points
Servings: 6 servings / 1 chicken thigh each
Points per serving: 10.3 points
Nutrition Information:
Calories: 415
Protein: 38 g
Carbohydrates: 8 g
Fat: 26 g
Fiber: 2 g
Sugar: 4 g
Sodium: 540 mg
I'm waiting for your comments! Enjoy!
