Low-carb recipe for 4 people, takes only 55 mins; recipe has olive oil, mushroom, chicken leg, passata, chicken stock cube, black kalamata olive, parsley and pasta.
Chicken Marengo
Course: Low-carb
Servings
4
servings
Prep time
5 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Mushroom: 300g pack cup mushroom, halved
- Chicken Leg: 4 chicken legs, skin removed
- Passata: 500g jar garlic & herb passata
- Chicken Stock Cube: 1 chicken stock cube
- Black Kalamata Olive: 100g pitted black kalamata olive
- Parsley: chopped parsley, to serve (optional)
- Pasta: pasta and a salad, or mash and green veg, to serve (optional)
Directions
- 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.
