Chicken Marengo
ChickenFrench
Ingredients
- olive oil
- mushrooms
- chicken legs
- passata
- chicken stock cube
- black olives
- parsley
Steps
- 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.
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