Chicken Marengo

recipe image


  • 1 tbsp olive oil
  • 300g pack cup mushroom , halved
  • 4 chicken legs , skin removed
  • 500g jar garlic & herb passata
  • 1 chicken stock cube
  • 100g pitted black kalamata olive
  • chopped parsley , to serve (optional)
  • pasta and a salad, or mash and green veg, to serve (optional)


  • STEP 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.

  • STEP 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 Good Food magazine, June 2013

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