Chicken Marengo
This chicken and mushroom casserole is a hearty and flavorful dish that is perfect for a cozy dinner at home. Succulent chicken legs are simmered in a rich garlic and herb passata sauce with earthy mushrooms and briny black olives, creating a comforting and satisfying meal. Garnish with fresh parsley for a burst of freshness and serve with your choice of sides like pasta, salad, mash, or green veggies. A versatile and easy-to-make dish that will surely become a family favorite!
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 300g pack cup mushrooms , halved
- 4 chicken legs , skin removed
- 500g jar garlic & herb passata
- 1 chicken stock cube
- 100g pitted black kalamata olives
- chopped parsley , to serve (optional)
- pasta and a salad, or mash and green veg, to serve (optional)
Instructions
- 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.
Cook Time
55M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 326 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 1.4 milligram of sodium
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