Ingredients
- 1 tbsp olive oil
- 300 g mushrooms
- 4 chicken legs
- 500 g passata
- 1 chicken stock cube
- 100 g black olives
- chopped parsley
Steps
- Heat the olive oil in a large deep skillet over medium heat and cook the sliced mushrooms for 5 minutes.
- Add the chicken legs and brown them for 8 minutes, turning often.
- Stir in the passata, stock cube, 1 cup water, and black olives.
- Cover the skillet and simmer over low heat for 25 minutes until the chicken reaches 165 F.
- Stir in the chopped parsley and cook uncovered for 2 minutes.
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