Chicken Marengo with mushrooms and bread

Ingredients

For 1 serving

• Skinless chicken thighs170 g
• Canned peeled tomatoes150 g
• Button mushrooms100 g
• Onion40 g
• Garlic1 clove
• Parsleyto taste
• Bread60 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

Method

1. Cut the chicken thighs into 2–3 pieces and season with salt and pepper. Peel and chop the onion, crush the garlic clove, wipe the button mushrooms with a damp cloth and slice them.
2. Heat the oil in a casserole over medium-high heat and brown the chicken with the onion and garlic for 6 minutes, until golden on all sides.
3. Add the peeled tomatoes, crushed, and the mushrooms, cover and cook over low heat for 30 minutes, stirring now and then, until the chicken is tender and the sauce is thick.
4. Remove the garlic and, off the heat, finish with chopped parsley.
5. Toast the bread for 2 minutes, until crisp, and serve it with the chicken.