Step 1 of 6
Chicken Marengo
Heat the olive oil in a large flameproof casserole and fry the sliced mushrooms, stirring, until they have given up their water and begun to brown.
Step 2
Add the chicken legs and turn them for a few minutes on each side, just long enough to take on some color.
Step 3
Pour the strained tomatoes over, crumble the bouillon cube in and stir the olives through.
Step 4
Season with black pepper only. Between the bouillon cube and the olives there is already plenty of salt in the pot.
Step 5
Cover and simmer for 40 minutes, until the meat is tender enough to pull away from the bone with a spoon.
Step 6
Scatter the chopped parsley over and serve with pasta, or with mash and something green.
