An easy French chicken Marengo — chicken legs braised with mushrooms, passata and black olives into a rich, glossy stew. Lovely with pasta or mash.
Chicken Marengo is a rustic French braise with a delicious history — chicken simmered with mushrooms, tomato and olives into a rich, savoury stew. Quick, forgiving and full of flavour, it's a brilliant midweek dish over pasta or with creamy mash.
Prep 10 min
Cook 50 min
Total 60 min
Easy
- 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.
Tips from the ZestyPlate Kitchen
- Brown the chicken and mushrooms first to build a savoury depth of flavour.
- The olives bring plenty of salt, so taste before adding any more.
- Simmer gently until the chicken is tender and the sauce has thickened.
- A scatter of fresh parsley at the end lifts the rich tomato sauce.
Frequently Asked Questions
Legend ties it to a victory dinner for Napoleon; the classic version pairs chicken with tomato, mushrooms and sometimes egg and crayfish.
Yes — thighs or legs stay especially moist through the braise.
Pasta, rice, or buttery mashed potato all soak up the rich tomato-and-olive sauce.
