Chicken Marengo

Serves 4


2 tablespoons olive oil
1 carrot
1 medium onion
50g bacon
330g mushrooms
100g tomato puree
2 medium tomatoes
100ml red wine
2 cloves of garlic
80g plain flour
1 litre chicken stock
500g cooked chicken
1 bay leaf
30g chopped parsley


  • 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.

Per 100g

Low fat, low saturates, low sugar and low salt 

Per serving

Energy: 404 Kcals/1700 Kjoules Fat: 12.9g   Saturates: 2.7g Sugars: 8.9g   Salt: 1.8g 

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