Chicken Marengo

Ingredients

2 tablespoons olive oil 

1 carrot, chopped 

1 medium onion, chopped 

50g bacon, cut into slices 

330g mushrooms, sliced 

100g tomato puree 

2 medium tomatoes, chopped 

100ml red wine 

2 cloves of garlic, crushed 

80g plain flour 

1 litre of low salt chicken stock 

500g cooked chicken 

1 bay leaf 

30g chopped parsley

 

Preparation time: 15 minutes
Cooking time: 30 minuted

Serves: 4

Nutrition: Per serving
Energy
360 Kcals
Fat
11g
Saturates
2.2g
Sugars
8.8g
Salt
0.9g 

This flavourful French stew combines boneless chicken breasts, tomatoes and mushrooms with red wine. Bon Appétit!

Ingredients

2 tablespoons olive oil 

1 carrot, chopped 

1 medium onion, chopped 

50g bacon, cut into slices 

330g mushrooms, sliced 

100g tomato puree 

2 medium tomatoes, chopped 

100ml red wine 

2 cloves of garlic, crushed 

80g plain flour 

1 litre of low salt chicken stock 

500g cooked chicken 

1 bay leaf 

30g chopped parsley

Method

In a casserole dish, heat 1 tbsp of the olive oil. Add the onion, garlic, carrot and bacon and cook for 2 minutes. Add the tomato puree and cook for another minute. 

Stir in the chopped tomatoes, bay leaf and flour and leave to cook for another minute. 

Add the wine and the majority of the chicken stock, then bring the mixture to the boil and let simmer for 20 minutes. 

In a frying pan, heat the rest of the olive oil and cook the mushrooms until soft. Add the remaining stock and stir in the cooked chicken. 

When the sauce has been simmering for 20 minutes, add the chicken mixture and heat for a further 5 minutes. 

Serve with the chopped parsley sprinkled on top. 

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