● 4 chicken legs (skin removed).
● 11 oz small cup mushrooms (halved).
● 2 cups garlic and herb passata.
● 1 chicken stock cube.
● ½ cup black olives (pitted).
● 1 tbsp olive oil.
● In a large pan, add oil and cook mushrooms until tender.
● Add chicken legs to pan, cook gently until they begin to brown.
● Pour in passata and crumble in the stock cube.
● Stir in olives, cover and simmer for 40 minutes until chicken is cooked and
Total servings: 4