Step 1 of 5
Chicken Marengo
Heat the oil in a large flameproof casserole dish. Stir-fry the mushrooms until they begin to soften.
Step 2
Add the chicken legs and cook briefly on each side to colour them.
Step 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.
Step 4
Cover and simmer for 40 minutes, until the chicken is tender and cooked through.
Step 5
Sprinkle with chopped parsley and serve with pasta, mash, or green vegetables.
