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Ingredients

1 tablespoon olive oil 2 pounds bone-in chicken pieces ½ teaspoon paprika ¼ teaspoon freshly ground black pepper salt to taste 1 cup canned mushrooms, including liquid 1 onion, sliced 1 green bell pepper, cut into strips 1 clove garlic, peeled 1 (16 ounce) can whole peeled tomatoes 1 cup dry white wine ¾ teaspoon salt, or more to taste ¼ teaspoon dried marjoram 1 bay leaf 1 ½ cups cooked rice

Nutrition Info

460.3 calories carbohydrate: 32 g cholesterol: 113.5 mg fat: 13.4 g fiber: 3.9 g protein: 41.1 g saturatedFat: 3.2 g servingSize: - sodium: 917.6 mg sugar: 7.2 g transFat: : - unsaturatedFat: : -

Heat oil in a skillet over medium heat. Season chicken with paprika, black pepper, and salt to taste. Cook chicken in hot oil until browned on all sides, 5 to 7 minutes. Transfer chicken to a plate, reserving oil in the skillet.
Drain mushroom liquid into the same skillet, add onion, green bell pepper, and garlic. Cover skillet and cook for 5 minutes. Mix chicken, tomatoes, white wine, 3/4 teaspoon salt, marjoram, and bay leaf into onion mixture, simmer over low heat until chicken is no longer pink in the center, about 40 minutes. Remove bay leaf and garlic.
Serve chicken over rice.

4 servings

This has long been a favorite. It's thought to have been created by a chef to celebrate Napoleon's victory at Marengo.