Plato principal
Chicken Marengo
A French-inspired chicken dish featuring chicken simmered with mushrooms, passata, olives, and stock, finished with parsley for fresh brightness.
60 min4 porcionesMediaFrench
Pasos
- 1
Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften.
- 2
Add the chicken legs and cook briefly on each side to colour them a little.
- 3
Pour in the passata, crumble in the stock cube and stir in the olives.
- 4
Season with black pepper – you shouldn’t need salt.
- 5
Cover and simmer for 40 minutes until the chicken is tender.
- 6
Sprinkle with parsley and serve with pasta and a salad, or mash and green vegetables, if you like.
