Chicken Marengo
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 5 (estimated)
Nutrition facts
- Protein29 %49 g
- Carbs5 %9 g
- Fat66 %49 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 677 kcal | 147 kcal |
| Protein | 49 g | 10.7 g |
| Carbs | 9 g | 2 g |
| Fat | 49 g | 10.7 g |
One serving is about 460 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty10/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Chicken - France
Ingredients
- 1 tablespoon Olive oil
- Parsley (Chopped)
- 100 g Black Olives
- 300 g Mushrooms
- 1 Chicken Stock Cube
- 4 Chicken Legs
- 500 g Passata
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.
Videos and links
YouTube· from a similar recipe
EP 3| Spanish Slow Roast Lamb | Yummy Recipes (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
Comments
Log in to leave a comment.
No comments yet
Be the first to comment on this recipe.
