Classic Chicken Marengo
Succulent chicken legs braised with mushrooms, black olives and rich passata in one rustic pot.
Ingredients
1 tbsp olive oil500ml
300g chestnut mushrooms, quartered300g
4 whole chicken legs1kg
500g passata500g
1 chicken stock cube10 pack
100g pitted black olives, drained340g
small handful fresh flat-leaf parsley, finely chopped30g
Method
- 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £4.57 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£8.65 est. · serves 4