Chicken Marengo
A French country casserole of chicken legs braised with mushrooms, black olives, and tomato passata. Rumored to date to Napoleon — easy enough for any Tuesday.
🔗 Recipe adapted from TheMealDB
👨🍳 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 color 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.
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