Chicken Marengo

• 1 tbs Olive Oil
• 300g Mushrooms
• 4 Chicken Legs
• 500g Passata
• 1 Chicken Stock Cube
• 100g Black Olives
• Chopped Parsley

Preparation

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