Chicken Marengo
Tender chicken legs simmered with mushrooms, passata, black olives, and parsley in a French-inspired tomato sauce.
- 50 min
- 550 kcal
- French
- Stew
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Heat the oil in a large flameproof casserole dish.
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Step 2:
Stir-fry the mushrooms until they start to soften.
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Step 3:
Add the chicken legs and cook briefly on each side to colour them a little.
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Step 4:
Pour in the passata.
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Step 5:
Crumble in the stock cube.
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Step 6:
Stir in the olives.
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Step 7:
Season with black pepper; you should not need salt.
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Step 8:
Cover and simmer for 40 minutes, until the chicken is tender.
40 min -
Step 9:
Sprinkle with parsley and serve with pasta and a salad, or mash and green vegetables, if you like.
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