Chicken Marengo

Ingredients

• 1 tbspolive oil
• 10 1/2 ozmushrooms, sliced
• 4chicken legs
• 1 1/8 lbpassata, sieved tomatoes
• 1chicken stock cube, crumbled in
• 3 1/2 ozblack olives, pitted
• parsley, fresh, chopped, for serving

Method

1. 1

   Heat the oil in a large flameproof casserole dish. Stir-fry the mushrooms until they begin to soften.

2. 2

   Add the chicken legs and cook briefly on each side to colour them.

3. 3

   Pour in the passata, crumble in the stock cube, and stir in the olives. Season with black pepper — you should not need salt as the stock cube provides sufficient seasoning.

4. 4

   Cover and simmer for 40 minutes, until the chicken is tender and cooked through.

5. 5

   Sprinkle with chopped parsley and serve with pasta, mash, or green vegetables.