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Chicken marengo

Jean-Christophe Novelli from Food Uncut
Jean-Christophe Novelli quickly turns leftover chicken into a nourishing tomatoey braise with mushrooms and bacon for a tasty supper

Chicken marengo

Method

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.

2. Stir in the quartered tomatoes, then the bay, garlic and mace. Sprinkle over the flour and cook for 1 minute.

3. 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.

4. 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.

5. 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.

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Serves: 4

Prep: 20 min
Cook: 35 min

Ingredients
4 tbsp Olive oil
2 celery sticks, diced
1 medium carrots, diced
1 medium onion, chopped
75g Bacon
50g Mushrooms, chopped
100g tomato purée
2 Tomatoes, quartered
handful Parsley
pinch mace
2 bay leaf
2 garlic cloves, peeled, halved and heart removed
75g plain flour
2 tbsp Sherry
1 litre chicken stock
250g Mushrooms, sliced
500g cooked chicken, shredded