France · Chicken
Chicken Marengo
Translate this recipe
Reading in English
Listen to this recipe
No matching voice on this device
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.
Tip: press Space to mark the active step done · J / K to move between steps
Keep exploring
Need a converter while you cook?
Mid-recipe is no time to be hunting for a calculator. These open in a new tab so the timer keeps running.
From the journal
Original essays on the small details that separate good cooking from great.