Chicken Marengo

Chicken Marengo

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 55 mins

Skill level

Easy

Servings

Serves 4

Try a chicken casserole with a difference and whip up this version with mushrooms, olives, tomato and parsley

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
326
protein
33g
carbs
8g
fat
18g
saturates
4g
fibre
4g
sugar
6g
salt
1.4g

Ingredients

  • 1 tbsp olive oil
  • 300g pack cup mushrooms, halved
  • 4 chicken legs, skin removed
  • 500g jar garlic & herb passata
  • 1 chicken stock cube
  • 100g pitted black kalamata olives
  • chopped parsley, to serve (optional)
  • pasta and a salad, or mash and green veg, to serve (optional)

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Method

  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.

Recipe from Good Food magazine, June 2013

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Comments

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andy_wadeson's picture

The classic recipe for chicken marengo should include a fried egg.

gosiaga's picture

Delicious and so easy to make. Since I'm a student, I did not have a flameproof casserole dish! but I used normal pot and it worked very well!

tarzanelli's picture

We had this last night. Simple yet delicious. Will definitely repeat.

joferg's picture

Really tasty. I used chicken breasts but didn't change anything else. Very good with pasta.

Lomu23's picture
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Made this dish last night,tasted really nice.Not a scrap left on the plate,will make a gain.

jamessearle's picture

Had this last night with mash and some brocolli and it proved to be delicious! A lovely change from a standard casserole and dead easy.

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