Chicken Marengo
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.
01 Information
Grade | Serving | Calorie | Prep Time | Cook Time | Total Time |
---|---|---|---|---|---|
Easy | 8 Servings | 344 Kcal | 10 Mins | 50 Mins | 60 Mins |
02 Ingredients
- 1 tbs Olive Oil
- 300g Mushrooms
- 4 Chicken Legs
- 500g Passata
- 1 Chicken Stock Cube
- 100g Black Olives
- Chopped Parsley
03 Method
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Step1 tbs Olive Oil
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Step300g Mushrooms
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Step4 Chicken Legs
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Step500g Passata
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Step1 Chicken Stock Cube
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Step100g Black Olives
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StepChopped Parsley