Chicken Marengo

Ingredients:

1 tbsp olive oil

300g pack cup mushrooms, halved
4 chicken legs, skin removed
500g jar garlic & herb passata
1 chicken stock cube
100g pitted black kalamata olives
chopped parsley, to serve (optional)
pasta and a salad, or mash and green veg, to serve (optional).

 

Method:

1. Heat the oil in a large flameproofcasserole 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.