Chicken Recipes
Mt Barker Chicken
Print Recipe

Serves: 4
Prep time: 30 Minutes
Cooking time: 25 Minutes

Chicken Marengo
(with Mt Barker Chicken Thigh Fillets)
This twist on a French standard opts for prawns and olives instead of crayfish and egg giving it a summery Mediterranean flavour.
• 600g Mt Barker Free Range Chicken Thigh fillets, trimmed, quartered
• 1 tbs olive oil
• 200g cup mushrooms, thinly sliced
• 2 garlic cloves, crushed
• 1 tbs tomato paste
• 2 tbs brandy, optional
• 80 ml (1/3 cup) white wine
• 400 g can crushed tomatoes
• 2 tsp dried oregano leaves
• 8 slices sourdough bread
• 8 medium green prawns, peeled, deveined
• 200g jar pitted kalamata olives, drained
• ¼ cup chopped fresh continental parsley
1. Heat the oil in a large non-stick frying pan over medium-high heat. Season chicken. Cook for 3 minutes each side or until browned. Transfer to a plate
2. Add the mushroom and garlic to the frying pan. Stir for 3 minutes or until mushroom softens. Add the tomato paste and stir for 1 minute or until combined. Stir in the brandy. Add the wine and simmer for 1 minute. Stir in the tomato and the oregano. Reduce heat to medium-low. Add the chicken and simmer, stirring often for 15 minutes or until the chicken is cooked through.
3. Meanwhile, heat a chargrill on high. Spray with oil. Cook the bread and prawns, turning halfway, for 3 minutes or until cooked through.
4. Stir the olives and parsley into the chicken mixture and season. Divide among plates and serve with chargrilled bread and prawns.