Chicken Marengo

Name: Chicken Marengo
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 3 servings
Cuisine: French
Ingredients: 1 tbs Olive Oil; 300g Mushrooms; 4 Chicken Legs; 500g Passata; 1 Chicken Stock Cube; 100g Black Olives; Chopped Parsley

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Serves 3 325 kcal per serving Prep 20 min Cook 1 h

Ingredients

1 tbs Olive Oil
300g Mushrooms
4 Chicken Legs
500g Passata
1 Chicken Stock Cube
100g Black Olives
Chopped Parsley

Instructions

Heat the olive oil in a large flameproof casserole or deep frying pan over medium heat. Add the mushrooms and cook, stirring, until they begin to soften.
Add the chicken legs and cook for a few minutes on each side, just until lightly coloured.
Pour in the passata, crumble in the stock cube and stir through the olives. Season with black pepper, adding no extra salt if not needed.
Cover with a lid, reduce the heat and simmer gently for about 40 minutes, until the chicken is tender and the sauce is rich.
Sprinkle with chopped parsley before serving. Serve hot with pasta, mashed potatoes or green vegetables.

Tips

Sauté the mushrooms and pearl onions separately and add them at the end to maintain their distinct textures.
Use a good quality dry white wine to deglaze the pan and build the foundation of the sauce.
Traditionally, this dish is served with heart-shaped croutons and sometimes a fried egg or crayfish.

Variations

Napoleonic Classic: Follow the legend by adding whole cooked crayfish and fried eggs as a garnish.
Slow Cooker: Brown the chicken first, then place all ingredients in the slow cooker for 4-6 hours on low.