Chicken Marengo

French
Main

408

Calories

99 g

Carbs

0.8 g

Fat

5.39 g

Protein

Chicken Marengo

Method

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.

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.

Ingredients

Olive Oil

Olive Oil

1 tbs

Mushrooms

Mushrooms

300g

Chicken Legs

Chicken Legs

4

Passata

Passata

500g

Chicken Stock Cube

Chicken Stock Cube

1

Parsley

Parsley

Chopped

Black Olives

Black Olives

100g

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