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Chicken Marengo

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  • Olive Oil - 1 tbs
  • Mushrooms - 300g
  • Chicken Legs - 4
  • Passata - 500g
  • Chicken Stock Cube - 1
  • Black Olives - 100g
  • Parsley - Chopped

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  • 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.

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