Chicken Marengo
A France dinner. Ready in about 59 minutes. Difficulty: medium.
- 19 minPrep (about)
- 40 minCook (about)
- 59 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 5 chicken legs
Fresh & other
- 13 oz mushrooms
- 1.4 lb tomato puree (passata) Shopping tip: Strained tomatoes (UK: passata), in jars or boxes near the canned tomatoes.
- 4 oz black olives
- Chopped parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
Sauces & oils
- 1 ½ tbsp olive oil
Spices & seasonings (1): chicken bouillon cube
- 1 chicken bouillon cube Shopping tip: Bouillon cubes (UK: stock cubes).
How to make it
Steps in our own plain words.
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Heat the oil in a large flameproof baking dish.
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Mix-fry the mushrooms till they start to soften.
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Add the chicken legs.
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Heat briefly on every side to colour them a little.
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Pour in your passata, crumble in the stock cube.
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Stir in the olives.
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Season using black pepper – you shouldn’t need salt.
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Cover.
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Simmer for 40 mins till the chicken is tender.
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Sprinkle with parsley.
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Dish up using pasta plus a salad, or mash plus green veg, if you like.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.