Chicken Marengo
Instructions
- 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 bbcgoodfood.com
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Ingredients (7)
- •1 tbs Olive Oil
- •300g Mushrooms
- •4 Chicken Legs
- •500g Passata
- •1 Chicken Stock Cube
- •100g Black Olives
- •Chopped Parsley
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