About this recipe:There are many versions of this classic chicken stew nowadays. It's thought to have been created by a chef to celebrate Napoleon's victory at Marengo. My version, which doesn't claim to be the original, is a favourite in our house and that's good enough for me! Serve with rice.
1 tablespoon olive oil
900g chicken legs, or drumsticks and thighs
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
salt to taste
½ tin sliced mushrooms or 150g fresh mushrooms sliced
1 onion, sliced
1 green pepper, cut into strips
1 clove garlic, peeled
1 (400g) tin peeled tomatoes
235ml dry white wine
3/4 teaspoon salt, or more to taste
1/4 teaspoon dried marjoram
1 bay leaf
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Method Prep:15min › Cook:45min › Ready in:1hr
Heat oil in a pan over medium heat. Season chicken with paprika, black pepper and salt. Cook chicken in hot oil until browned on all sides, 5 to 7 minutes. Transfer chicken to a plate, reserving any oil in the pan.
Add mushrooms, onion, green pepper and garlic into the same pan. Cover pan and cook for 5 minutes. Add chicken, tomatoes, white wine, 3/4 teaspoon salt, marjoram and bay leaf to the pan; simmer over low heat until chicken is no longer pink in the centre, about 40 minutes. Remove bay leaf and garlic before serving.