Description
Classic chicken marengo emerges as a rustic French culinary treasure born from Napoleon’s battlefield triumph. Succulent chicken, tomatoes, and olives combine in a hearty one-pan marvel that connects you to historical French kitchen traditions.
Ingredients
Scale
Main Proteins:
- 4 chicken legs, skin removed
Vegetables and Fungi:
- 300 grams (10.5 ounces) cup mushrooms, halved
- 100 grams (3.5 ounces) pitted black kalamata olives
Sauces and Seasonings:
- 1 tablespoon olive oil
- 500 grams (17.6 ounces) jar garlic and herb passata
- 1 chicken stock cube
Garnish and Serving Suggestions:
- Chopped parsley
- Pasta and a salad, or mash and green vegetables
Instructions
- Warm olive oil in a spacious casserole pot over medium-high temperature, creating a sizzling cooking surface.
- Introduce sliced mushrooms to the pan, sautéing until they release moisture and become tender, approximately 4-5 minutes.
- Carefully place chicken legs into the pan, allowing them to develop a golden-brown exterior by cooking each side until richly caramelized.
- Stream passata sauce into the dish, simultaneously crumbling the stock cube to infuse deep, robust flavor throughout the sauce.
- Incorporate briny olives into the mixture, seasoning generously with freshly ground black pepper for an enhanced taste profile.
- Secure the casserole lid, reducing heat to a gentle simmer and allowing the chicken to braise slowly for 35-40 minutes, ensuring meat becomes exceptionally tender and sauce develops complexity.
- Once cooking completes, garnish with freshly chopped parsley for a vibrant finish, presenting the dish alongside complementary side accompaniments like crusty bread or roasted vegetables.
Notes
- Use a heavy-bottomed casserole dish to ensure even heat distribution and prevent burning.
- Pat chicken legs dry before browning to achieve a nice golden-brown exterior with maximum flavor development.
- Choose high-quality passata for a richer, more authentic tomato base that enhances the overall dish.
- For a lighter version, swap chicken legs with skinless chicken breasts and reduce cooking time to prevent drying out.
- Experiment with different olive varieties like Kalamata or green olives to add complexity to the sauce.
- Fresh parsley adds a vibrant, fresh finish – chop just before serving to maintain maximum flavor and color.
- If watching sodium intake, use low-sodium stock cube or replace with homemade chicken stock.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg