Chicken Marengo

chicken marengo

Chicken Marengo

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Servings: 4
Calories: 853


  • 8 chicken pieces
  • 2 tbsp olive oil
  • 10 1/2 oz passata sieved tomatoes
  • 7 floz white wine
  • 2 tsp dried mixed herbs
  • 1 1/2 oz butter melted
  • 2 garlic cloves crushed
  • 8 slices white bread
  • 3 1/2 oz mixed mushrooms such as button, oyster and ceps
  • 1/4 oz black olives chopped
  • 1 tsp sugar fresh basil to garnish


  • Using a sharp knife, remove the bone from each of the chicken pieces.
  • Heat 1 tbsp of oil in a large frying pan (skillet). Add the chicken pieces and cook for about 4-5 minutes, turning occassionally, or until browned all over.
  • Add the passata (sieved tomatoes), wine and mixed herbs to the frying pan (skillet). Bring to the boil and then leave to simmer for 30 minutes or until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
  • Mix the melted butter and crushed garlic together. Lightly toast the slices of bread and brush with the garlic butter.
  • Add the remaining oil to a separate frying pan (skillet) and cook the mushrooms for 2 - 3 minutes or until just browned.
  • Add the olives and sugar to the chicken mixture and warm through.
  • Transfer the chicken and sauce to serving plates. Serve with the bruschetta (fried bread) and fried mushrooms.
Calories: 853 kcal
Carbohydrates: 35 g
Protein: 50 g
Fat: 53g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 196 mg
Sodium: 537 mg
Potassium: 947 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 997 IU
Vitamin C: 12 mg
Calcium: 190 mg
Iron: 6 mg
Ingredients Chicken, Whole Chicken
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