Spring greens, fennel & apples
A healthy, versatile side dish, fit for any dinner table - these fresh, crisp flavours will go with roast meat or fish
Chicken Marengo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 300g pack cup mushroomhalved
- 4 chicken legsskin removed
- 500g jar garlic & herb passata
- 1 chicken stock cube
- 100g pitted black kalamata olive
- chopped parsleyto serve (optional)
- pastaand a salad, or mash and green veg, to serve (optional)
Nutrition: per serving
- kcal326low
- fat18g
- saturates4g
- carbs8g
- sugars6g
- fibre4g
- protein33g
- salt1.4glow
Method
step 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.
step 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.
