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.