Chicken Marengo

Try a chicken casserole with a difference and whip up this version with mushrooms, olives, tomato and parsley

Ingredients

• 1 tbsp olive oil
• 300g pack cup mushrooms, halved
• 4 chicken legs, skin removed
• 500g jar garlic & herb passata
• 1 chicken stock cube
• 100g pitted black kalamata olives
• chopped parsley, to serve (optional)
• pasta and a salad, or mash and green veg, to serve (optional)

Method

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.
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.

Source:

http://www.bbcgoodfood.com/recipes/3146682/chicken-marengo