An easy French chicken Marengo — chicken legs braised with mushrooms, passata and black olives into a rich, glossy stew. Lovely with pasta or mash.
- 1 tbs Olive Oil
- 300g Mushrooms
- 4 Chicken Legs
- 500g Passata
- 1 Chicken Stock Cube
- 100g Black Olives
- Chopped Parsley
Video
Preparation
- Heat the oil in a large flameproof casserole and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour.
- 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 minutes until the chicken is tender.
- Sprinkle with parsley and serve with pasta and salad, or mash and green veg.
