This yummy chicken casserole has very few ingredients, is quick to make and makes use of some storecupboard ingredients. Perfect with garlic bread or roast potatoes.
- 4 chicken legs, skin removed, ready to cook
- 300g mushrooms
- 500g jar garlic and herb passata (or add garlic and herbs to normal passata)
- 1 tbsp. oil
- 1 chicken stock pot or cube
- 100g pitted black olives
- Small handful freshly chopped parsley
- Black pepper
Thinly slice the mushrooms. Heat oil in a large frying pan. Add the mushrooms and cook until browned and softened. Add the chicken and brown on either side.
Add the passata, chicken stock, olives and a good pinch of black pepper. Cover and simmer for 40 minutes or until tender. To serve, sprinkle with parsley.