Chicken Marengo

Chicken Marengo

Chicken Marengo is a hearty and rustic stew featuring tender chicken legs simmered in a rich tomato and olive sauce. This dish brings together earthy mushrooms, savory olives, and fragrant herbs for a comforting meal.

Chicken

Prep Time

15 min

Cook Time

40 min

Servings

4

Chicken Marengo is a classic French dish with a storied past, said to have been created for Napoleon after the Battle of Marengo. This recipe highlights simple ingredients transformed into a flavorful stew through slow simmering. The combination of tender chicken, tangy tomato passata, briny black olives, and fragrant parsley makes for a wonderful harmony of flavors. The mushrooms add a lovely earthiness and texture, complementing the juicy chicken legs as they cook. Cooking everything together in a flameproof casserole allows the flavors to meld beautifully, resulting in a rich and satisfying meal. The dish pairs wonderfully with al dente pasta or creamy mashed potatoes alongside some fresh green vegetables to balance the plate. This recipe is easy to prepare yet impressive, perfect for a cozy family dinner or gathering with friends. The hints of Mediterranean flavors from the olives and herbs make Chicken Marengo a timeless and comforting classic that invites you to slow down and savor each bite.

Ingredients

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

Instructions

Begin by heating the olive oil in a large, flameproof casserole dish over medium heat until shimmering. Add the sliced mushrooms and sauté them gently, stirring frequently, until they just start to soften and release their earthy aroma. Nestle the chicken legs among the mushrooms and sear them briefly on each side, allowing the skin to develop a light golden color that will lock in delightful flavors during the simmer. Pour in the vibrant passata, then crumble the chicken stock cube into the sauce. Stir in the black olives to infuse a subtle briny depth. Season with freshly ground black pepper to taste — the combination of stock and olives usually makes additional salt unnecessary. Cover the casserole with its lid and reduce the heat to maintain a gentle simmer. Let the chicken cook slowly for about 40 minutes, until it becomes wonderfully tender and imbued with the fragrant sauce. Once cooked, scatter freshly chopped parsley over the top to add a burst of color and a hint of freshness. Serve your Chicken Marengo piping hot with a side of pasta tossed in olive oil and garlic, or creamy mashed potatoes paired with steamed green vegetables for a complete and satisfying meal. Enjoy!

Quick Info

Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
4

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