Chicken Marengo

Ingredients

• Olive Oil — 1 tbsp
• Mushrooms — 300 g
• Chicken Legs — 4 pcs
• Passata — 500 g
• Chicken Stock Cube — 1 pcs
• Black Olives — 100 g
• Parsley

Steps

1. Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.
2. Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper – you shouldn’t need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.