Chicken Marengo

Ingredients

• 1 tbs Olive Oil
• 300g Mushrooms
• 4 Chicken Legs
• 500g Passata
• 1 Chicken Stock Cube
• 100g Black Olives
• Chopped Parsley

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the olive oil in a large flameproof casserole over medium-high heat.
2. Add the mushrooms and cook, stirring, until they soften.
3. Push the mushrooms aside, add the chicken legs and brown them briefly on both sides.
4. Pour in the passata and crumble in the stock cube.
5. Stir in the black olives and season with black pepper only.
6. Cover the casserole and let everything simmer for 40 mins, until the chicken is tender.
7. Scatter over the chopped parsley before serving.
8. Serve with pasta and a salad, or with mash and green vegetables.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.