Chicken Marengo
This rustic French braise transforms humble chicken legs into something magnificent through slow cooking and bold flavors. Legend credits the dish to Napoleon's cook, created after a battlefield victory with whatever ingredients lay at hand. The technique of browning the chicken first builds depth, while the combination of mushrooms, olives, and tomato creates a complex sauce that tastes far more intricate than its simple ingredient list suggests. The result is the kind of food that rewards patience with genuine flavor.
Instructions
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.
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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