Chicken Marengo

Chicken · France classic.

Ingredients

• 1 tbs Olive Oil
• 300g Mushrooms
• 4 Chicken Legs
• 500g Passata
• 1 Chicken Stock Cube
• 100g Black Olives
• Chopped Parsley

Method

1. Fry — Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften.
2. Add ingredients — Add the chicken legs and cook briefly on each side to colour them a little.
3. Stir — Pour in the passata, crumble in the stock cube and stir in the olives.
4. Season — Season with black pepper – you shouldn’t need salt.
5. Simmer — Cover and simmer for 40 mins until the chicken is tender.
6. Serve — Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.

More France recipes

• Coq au Vin
• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup