Categories
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 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.
2
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.
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Nutrition Facts
471
Calories
26g
Protein
Estimated values per serving.
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Required Utensils
Pot
Est. $29.99
Skillet
Est. $24.99
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Pantry Staples
Olive Oil
Est. $9.99
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