Chicken Marengo
This French chicken builds mushrooms, chicken legs and passata into a fuss-free meal you can have ready in about 45 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 5 steps.
You'll mainly reach for frying pan / skillet and saucepan. At easy difficulty across 5 steps, it's a good one for a busy evening.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- 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.
You'll use: Frying pan / skillet · Saucepan
Watch how it's made
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What to serve with Chicken Marengo
- Chocolate Gateau Dessert
- French Lentils With Garlic and Thyme Miscellaneous
- Pork Cassoulet Pork
- Tuna Nicoise Seafood
Tips & common questions
How long does Chicken Marengo take to make?
About 45 minutes from start to finish — an estimate based on the 5 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Chicken Marengo via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.