Delia Smith Chicken Marengo

Every time I make Chicken Marengo, I’m reminded of my mum’s Sunday lunches — the kind where time slowed down, and the whole house smelled like something proper was simmering on the stove. It wasn’t Delia’s recipe she used back then, but when I first came across Delia Smith’s Chicken Marengo, it was like rediscovering those same homely comforts with a little upgrade. The garlic and herb passata, the glossy black olives, and those deeply savoury mushrooms — it’s a simple one-pot dish, but the flavours feel like a warm hug from the past.

This dish might have its roots in French history (named after Napoleon’s Battle of Marengo), but Delia’s take makes it feel entirely British in its practicality and comfort. And yes, the keyword Chicken Marengo deserves to be mentioned early, because it’s a dish more people need in their weeknight rotation.

Ingredients List

• 1 tbsp olive oil — For browning and richness.
• 300g pack cup mushrooms, halved — Earthy and juicy; don’t swap them out.
• 4 chicken legs, skin removed — More flavour than breast, and stays moist.
• 500g jar garlic and herb passata — Shortcut with loads of flavour.
• 1 chicken stock cube — Crumbled right into the sauce.
• 100g pitted black kalamata olives — Salty depth. I’ve tried regular black olives — not the same.
• Chopped parsley, to serve
• To serve: Pasta and salad, or mash and green veg — your call.

How to Make It (Instructions)

1. Heat the olive oil in a large, heavy-bottomed casserole dish.
2. Toss in the halved mushrooms and sauté for about 5 minutes until they begin to soften. You want a little colour here.
3. Add the chicken legs and brown them on both sides. Don’t skip this — colour = flavour.
4. Pour in the garlic and herb passata. The aroma that hits at this point? Absolute heaven.
5. Crumble in the stock cube and give everything a good stir.
6. Add the olives — they’ll melt into the sauce with a lovely briny kick.
7. Season with black pepper. No salt needed, honestly — the olives and stock do the job.
8. Lid on. Simmer gently for 40 minutes. Don’t peek! Trust the process.
9. Meanwhile, I usually make mash or boil green beans — and also forget where I left my cup of tea.
10. Once the chicken’s tender and the sauce is thick, scatter over chopped parsley.
11. Serve immediately with whatever sides you fancy — it’s one of those dishes that gets better the longer it sits.

Common Mistakes

Can I use chicken breast instead?
Yes, but it’ll be drier. Legs are forgiving. Breast is not.

Why’s my sauce watery?
Simmer uncovered for the last 10 minutes to thicken it up. I used to rush it — patience wins here.

Do I need to brown the chicken?
Absolutely. Skipping that step means losing out on a whole layer of flavour.

Is it too salty with the stock and olives?
It can be if you use a salty stock cube. Go low-sodium if you’re worried.

Can I use regular passata?
You can, but the garlic & herb version saves you a lot of faffing. Otherwise, add your own garlic and herbs.

Storage and Reheating Tips

Fridge: Keeps beautifully in an airtight container for 3–4 days. The flavours actually deepen.

Freezer: Cool, portion, and freeze for up to 3 months. Defrost in the fridge overnight.

Reheating Options:

• Stovetop: Gently warm in a pot, stirring now and then.
• Oven: Cover with foil and heat at 160°C for about 25 minutes.
• Microwave: Use a lidded container. Heat in 1-minute bursts, stirring in between.

What to Serve With It

• Mash + green beans: Proper British comfort food combo.
• Tagliatelle + salad: A little more Mediterranean — great if you’ve got guests.
• Crusty bread: So you can mop up every drop of that sauce.

FAQ Section

Can I make Chicken Marengo ahead of time?
Yes, it’s even better the next day. Just reheat gently.

Can I add other vegetables?
You can. Carrots and bell peppers work well, but don’t overcrowd it — it’s all about balance.

Is this recipe gluten-free?
Yes, just double-check your stock cube and passata for hidden gluten.

Can I make this in the Instant Pot?
Absolutely. Brown the chicken and mushrooms on sauté mode, then pressure cook for 15 minutes and natural release.

Try More Recipes:

• Delia Smith Plum Jam Recipe
• Delia Smith Onion Gravy
• Delia Smith Turkey Pie
• Delia Smith Meatloaf