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.