Chicken Marengo

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

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.