A chicken dish from the French kitchen.
Ingredients
- 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.
Source
This recipe is adapted from TheMealDB (id 52920), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=U33HYUr-0Fw.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/3146682/chicken-marengo.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
Keep reading
More from our library.
Nordic sourdough rye bread
A whole-grain rye loaf with an open, springy crumb, 24 hours of cold fermentation does most of the work.
ReadRoasted carrots with cultured butter and herbs
Honest, fast, and hard to get wrong, the kind of side dish that makes people ask what you did to the carrots.
ReadSkyr panna cotta with honey
Silkier than yogurt, lighter than cream. Icelandic skyr held together with a whisper of gelatin.
Read