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Transform left-over chicken into an easy family supper with the help of a few fresh ingredients and store-cupboard staples.



  • 1.

    In a heavy casserole heat 2 tablespoons of olive oil. Add the celery, carrot, onion, mushrooms and bacon and sweat for 2 minutes. Add the tomato purée and cook for 1 minute.Stir in the quartered tomatoes, then the bay, garlic, mace and pinch sugar. Sprinkle over the flour and cook for 1 minute.

  • 2.

    Add the sherry and most of the chicken stock (leave a little amount for cooking the sliced mushrooms later). Bring the mixture to the boil and simmer for 20 minutes.Meanwhile, in a frying pan, sauté the sliced mushrooms in 2 tablespoons of olive oil. Add some salt and pepper and the remaining chicken stock, then stir in the cooked chicken.

  • 3.

    When the sauce has been cooking for 20 minutes, stir the chicken mixture into the casserole and heat through for 5 minutes. Finish with the chopped parsley and serve with crusty bread.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Marengo.


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