Chicken Marengo
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- French
- Course
- Main
- Ready in
- 55 min
- Effort
- Some steps
Ingredients
×1
- 1 tbs Olive Oil
- 300g Mushrooms
- 4 Chicken Legs
- 500g Passata
- 1 Chicken Stock Cube
- 100g Black Olives
- Chopped Parsley
Method
- Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften.
- Add the chicken legs and cook briefly on each side to colour them a little.
- Pour in the passata, crumble in the stock cube and stir in the olives.
- Season with black pepper – you shouldn’t need salt.
- Cover and simmer for 40 mins until the chicken is tender.
- Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.
Tags
- chicken
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.