1 tbsp olive oil
300g pack cup mushrooms, halved
4 chicken legs, skin removed
500g garlic & herb passata (or use plain passata and add your own minced garlic and herbs)
1 chicken stock cube or Knorr stockpot
100g pitted black kalamata olives
1 tsp chilli flakes
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, add the stock (either crumble in the cube or throw in the stockpot)and stir in the olives and chilli flakes. Season with black pepper. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with mash.