Chicken Marengo

French   Chicken

4 Cuisses de poulet
300g Champignons
1 tbs Huile d'olive
Chopped Persil
100g Olives noires
1 Cube de bouillon de poulet
500g Passata (purée de tomate)
  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.