Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 tbsp olive oil
• 10½ oz mushrooms, halved or quartered
• 4 chicken legs (about 2 lb 3 oz)
• 17¾ oz passata
• 1 chicken stock cube, crumbled
• 3½ oz black olives, pitted
• 2 tbsp chopped parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 10 Tbsp water

Method

1. Heat the olive oil in a large casserole over medium-high heat. Add the mushrooms and cook for 4-5 minutes until golden. Remove to a plate.
2. Season the chicken legs with salt and pepper. Brown them in the same pan for 4-5 minutes per side until the skin is golden. Remove any excess fat.
3. Pour in the passata, add the crumbled stock cube and water, and stir, scraping the base of the pan. Return the chicken to the pan, skin-side up.
4. Cover and simmer gently for 30-35 minutes until the chicken is tender and cooked through, turning once halfway.
5. Return the mushrooms to the pan, add the black olives, and simmer uncovered for 5 minutes until the sauce has thickened slightly.
6. Check the seasoning, scatter with chopped parsley and serve with crusty bread, rice or potatoes.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).