Chicken Marengo
Try a chicken casserole with a difference and whip up this version with mushrooms, olives, tomato and parsley
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Prep:5 mins
Cook:55 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 326
-
fat 18g
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saturates 4g
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carbs 8g
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sugars 6g
-
fibre 4g
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protein 33g
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salt 1.4g
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)
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.