Chicken Marengo
A rustic French-style chicken stew in a rich tomato-olive sauce—comforting, savory and perfect with pasta, mash or green veg.
Servings
4
Difficulty
Easy
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Ingredients
Ingredients
- 1 tbsp olive oil
- 300 g mushrooms
- 4 pcs chicken legs
- 500 g passata
- 1 pcs chicken stock cube
- 100 g black olives
- parsley chopped
Directions
- 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 minutes until the chicken is tender.
- Sprinkle with parsley and serve with pasta and a salad, or mash and green veg if you like.