Chicken Marengo

Ingredients

• 1 tbspolive oil
• 10 1/2 ozmushrooms, sliced
• 4chicken legs
• 2 cupsstrained tomatoes, sifted tomatoes
• 1chicken bouillon cube, crumbled in
• 3 1/2 ozblack olives, pitted
• parsley, fresh, chopped, for serving

Method

1. 1

   Heat the olive oil in a large flameproof casserole and fry the sliced mushrooms, stirring, until they have given up their water and begun to brown.

2. 2

   Add the chicken legs and turn them for a few minutes on each side, just long enough to take on some color.

3. 3

   Pour the strained tomatoes over, crumble the bouillon cube in and stir the olives through.

4. 4

   Season with black pepper only. Between the bouillon cube and the olives there is already plenty of salt in the pot.

5. 5

   Cover and simmer for 40 minutes, until the meat is tender enough to pull away from the bone with a spoon.

6. 6

   Scatter the chopped parsley over and serve with pasta, or with mash and something green.