Recipe byThe ZestyPlate Kitchen
Chicken legs braised with mushrooms, passata and black olives into a rich, glossy stew. An easy French Marengo, lovely over pasta or mash.
Chicken Marengo has a good story behind it and an even better balance of flavours: chicken braised down with mushrooms, tomato and black olives into a savoury stew. It's forgiving, quick to throw together, and happy to sit on the hob while you get on with something else. Serve it over pasta or a spoonful of creamy mash.
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Prep 10 min
Cook 50 min
Total 60 min
Easy
Scale:
- 1 tbs Olive Oil
- 300g Mushrooms
- 4 Chicken Legs
- 500g Passata
- 1 Chicken Stock Cube
- 100g Black Olives
- Chopped Parsley
Nutrition (per serving)
320
kcal
20g
Protein
9g
Carbs
23g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oil in a large flameproof casserole and stir-fry the mushrooms until they begin 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.
- Scatter over the parsley and serve with pasta and salad, or mash and green veg.
Tips from the ZestyPlate Kitchen
- Colour the chicken and mushrooms before the liquid goes in. That browning builds the savoury base.
- Olives carry a fair bit of salt, so taste the sauce before reaching for the salt pot.
- Keep it at a gentle simmer until the chicken is tender and the sauce has thickened.
- Scatter the parsley over right at the end to cut through the rich tomato.
Frequently Asked Questions
Legend links it to a celebration dinner for Napoleon. The classic version pairs chicken with tomato and mushrooms, sometimes with egg and crayfish too.
Yes. Thighs or legs stay particularly moist through the braise.
Pasta, rice or buttery mash all soak up the tomato-and-olive sauce nicely.
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