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Chicken dish from French cuisine
Ísabella Marín
Allergens not fully checked — we don't have allergen data for every ingredient in this recipe.
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.
Per serving
308
kcal
Calories
27.2
g
Protein
16.9
g
Fat
14.5
g
Carbs
3.6
g
Fiber
Round out the meal.
