Chicken Marengo


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1 tbs Olive Oil
300g Mushrooms
4 Chicken Legs
500g Passata
1 Chicken Stock Cube
100g Black Olives
Chopped Parsley


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.

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