Recipe information
Ingredients for - Chicken Marengo
2. 300g pack cup mushroom , halved -
3. 4 chicken legs , skin removed -
4. 500g jar garlic & herb passata -
6. 100g pitted black kalamata olive -
7. chopped parsley , to serve (optional) -
8. pasta and a salad, or mash and green veg, to serve (optional) -
How to cook deliciously - Chicken Marengo
1. Stage
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. Stage
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.
