Having looked up Chicken Marengo I see that it is supposed to include crayfish and fried eggs, as well as wine, none of which our dish ever had, so I think it is safer to refer to it as just "Chicken casserole with fresh tomatoes"
Cooked with the skin on, the chicken stayed beautifully moist, and the flavours combined really well - sweet tomatoesand molasses, sharp sherry and vinegar, soft couscous with little nuggets of crunch in the toasted pine-nuts, iron-rich cabbage and broccoli
It's a great recipe, just brown the chickenand throw in the tomatoes, garlic and olives and thyme. Nigel suggests chicken thighs for this recipe, but I bought a whole chickenand jointed it, I also used some green olives rather than the black ones in the recipe as I had half a jar left over from another dish
A salad would be nice with this, however it was a cold night and I did buttered savoy cabbage instead, plus a tray of roasted red and yellow peppers,with garlic and a pinch of smoked paprika over, which was a great side dish
With some crusty bread and some green salad, they make a simple and delicious meal. It would be equally as good as a starter, but I find them filling enough for a main course, accompanied with plenty of bread to mop up the lovely juices