Try a chicken casserole with a difference and whip up this version with mushrooms, olives, tomato and parsley
Prep:5 mins
Serves 4
1 tbsp olive oil300g pack cup mushroom, halved4 chicken legs, skin removed500g jar garlic & herb passata1 chicken stock cube100g pitted black kalamata olivechopped parsley, to serve (optional)pasta and a salad, or mash and green veg, to serve (optional)
STEP 1Heat 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.STEP 2Pour 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.
