Chicken Marengo

Ingredients

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

Steps

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. 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.

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