Ingredients
ScaleNo serving count in the source — scale by factor
- Olive Oil1 tbs
- Mushrooms300g
- Chicken Legs4
- Passata500g
- Chicken Stock Cube1
- Black Olives100g
- ParsleyChopped
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 2 steps
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.
