Chicken Marengo Recipe

Heat the olive oil in a large flameproof casserole dish over medium-high heat. Add the mushrooms and stir-fry them until they just start to soften, about 3-5 minutes. They should release some of their moisture and begin to brown.

Push the mushrooms to one side, then add the chicken legs to the dish. Cook them briefly on each side, just until they take on a little color, about 2 minutes per side.

Pour in the passata, crumble in the chicken stock cube, and stir in the black olives. Season generously with black pepper; you likely won't need any salt as the stock cube and olives add plenty.

Cover the casserole dish and reduce the heat to a gentle simmer. Let it cook for 40 minutes, or until the chicken is fork-tender and the sauce has thickened slightly. Sprinkle with fresh parsley just before serving. This dish is excellent with pasta or a simple green salad, or alongside creamy mashed potatoes and green vegetables.