Chicken Marengo

• olive oil↗1 tbsp tbsp
• mushrooms↗300g g

  halved

• chicken legs↗4

  skin removed

• garlic & herb passata500g g
• chicken stock cube↗1
• pitted black kalamata olive↗100g g
• parsley

  to serve (optional)

• pasta↗

  and a salad, or mash and green veg, to serve (optional)

Step-by-step instructions

1. 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. 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.