Chicken Marengo

• Olive Oil1 tbs
• Mushrooms10½ oz
• Chicken Legs4
• Passata1 lb
• Chicken Stock Cube1
• Black Olives3½ oz
• ParsleyChopped

Instructions

1. 1

   Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften.

2. 2

   Add the chicken legs and cook briefly on each side to colour them a little.

3. 3

   Pour in the passata, crumble in the stock cube and stir in the olives.

4. 4

   Season with black pepper – you shouldn’t need salt.

5. 5

   Cover and simmer for 40 mins until the chicken is tender.

6. 6

   Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.