Chicken Marengo

Ingredients

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

Instructions

1. Heat the olive oil in a large flameproof casserole or deep frying pan over medium heat. Add the mushrooms and cook, stirring, until they begin to soften.
2. Add the chicken legs and cook for a few minutes on each side, just until lightly coloured.
3. Pour in the passata, crumble in the stock cube and stir through the olives. Season with black pepper, adding no extra salt if not needed.
4. Cover with a lid, reduce the heat and simmer gently for about 40 minutes, until the chicken is tender and the sauce is rich.
5. Sprinkle with chopped parsley before serving. Serve hot with pasta, mashed potatoes or green vegetables.

instructions_source: editorial-classic