Chicken Marengo

Try a chicken casserole with a difference and whip up this version with mushrooms, olives, tomato and parsley

  • Prep:5 mins
    Cook:55 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 326
  • fat 18g
  • saturates 4g
  • carbs 8g
  • sugars 6g
  • fibre 4g
  • protein 33g
  • salt 1.4g


  • 1 tbsp olive oil
  • 300g pack cup mushrooms, halved
  • 4 chicken legs, skin removed
  • 500g jar garlic & herb passata
  • 1 chicken stock cube
  • 100g pitted black kalamata olives
  • chopped parsley, to serve (optional)
  • pasta and a salad, or mash and green veg, to serve (optional)


  1. 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 colour them a little.

  2. 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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