Marengo Chicken with Olives and Mushrooms
Marengo Chicken with Olives and Mushrooms



  • 1 tbsp oil
  • 300g mushrooms, halved
  • 4 chicken legs
  • 500g garlic and herb passata
  • 1 chicken stock cube
  • 100g black olives, pitted
  • Chopped parsley, to serve
  • Heat the oil in a casserole dish and stir fry the mushrooms to soften. Add the chicken legs, and cook on both sides to sear and colour. Pour in the passata, crumble in the stock, and stir in the olives.
  • Cover with the lid and simmer away for 40 mins, or until the meat is very tender. Season, sprinkle with parsley, and serve with flatbreads.
55 mins
4 serving

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