Chicken Marengo
| Ingredient | Measure |
|---|
| Olive Oil | 1 tbs |
| Mushrooms | 300g |
| Chicken Legs | 4 |
| Passata | 500g |
| Chicken Stock Cube | 1 |
| Black Olives | 100g |
| Parsley | Chopped |
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.