1 tbsp olive oil
4 chicken legs, skin removed
500g jar passata
1 tbsp garlic infused oil
1 tbsp chopped chives
1 chicken stock cube
100g pitted black kalamata olives
chopped parsley, to serve (optional)
Gluten free pasta and a salad, or mash and green veg, to serve (optional)
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. Just before serving stir in the garlic infused oil and chives . Sprinkle with parsley and serve with gluten free pasta and a salad, or mash and green veg, if you like.
Recipe from Good Food magazine, June 2013