French·non-vegetarian·medium

Chicken Marengo

Name: Chicken Marengo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 tbs Olive Oil; 300g Mushrooms; 4 Chicken Legs; 500g Passata; 1 Chicken Stock Cube; 100g Black Olives; Chopped Parsley

Chicken Marengo is a rustic French classic, a one-pot wonder where tender chicken legs simmer in a rich, wine-kissed sauce until fall-off-the-bone tender. The dish balances deep umami from mushrooms and tomatoes with briny olives and a bright finish of fresh parsley, all held together by a velvety tomato passata base. It’s the kind of dish that rewards patience, filling the kitchen with an aroma that lingers long before the first bite. Perfect for a cozy weeknight or a weekend feast, it’s hearty enough to stand alone but versatile enough to pair with crusty bread or fluffy mashed potatoes.

60 min(prep 20 + cook 40)

4 servings

350 kcal

4.5

Ingredients

Nutrition

350 kcalper serving

Protein25g38%

Carbs12g18%

Fat20g31%

Fiber3g5%

Sugar5g8%

Directions

1
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.
2
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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