Ingredients
- Olive Oil - 1 tbs
- Mushrooms - 300g
- Chicken Legs - 4
- Passata - 500g
- Chicken Stock Cube - 1
- Black Olives - 100g
- Parsley - Chopped
Instructions
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.
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.