Name: Chicken Marengo
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 1 tbsp olive oil; 300g pack cup mushroom halved; 4 chicken legs skin removed; 500g jar garlic & herb passata; 1 chicken stock cube; 100g pitted black kalamata olive; chopped parsley to serve (optional); pasta and a salad, or mash and green veg, to serve (optional)

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Chicken Marengo

Chicken Marengo

Sara Buenfeld

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Serves 4

Easy

Prep: 5 mins

Cook: 55 mins

A star rating of 4.3 out of 5.19 ratingsRate

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Try a chicken casserole with a difference and whip up this version with mushrooms, olives, tomato and parsley

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
300g pack cup mushroom

halved
4 chicken legs

skin removed
500g jar garlic & herb passata
1 chicken stock cube
100g pitted black kalamata olive
chopped parsley

to serve (optional)
pasta

and a salad, or mash and green veg, to serve (optional)

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Nutrition: per serving

kcal326

low
fat18g
saturates4g
carbs8g
sugars6g
fibre4g
protein33g
salt1.4g

low

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, June 2013

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A star rating of 4.3 out of 5.19 ratings

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