4 Serves
56 Mins
Heat the olive oil in a large flameproof casserole dish over medium-high heat.
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ItalianVitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
29 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
147 mg / 1,250 mgPotassium
532 mg / 4,700 mgSodium
139 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Add the mushrooms to the casserole dish and stir-fry until they begin to soften.
Place the chicken legs into the dish and sear them on each side until they develop a light golden color.
Pour in the passata, crumble in the chicken stock cube, and stir in the pitted black olives. Season with black pepper.
Cover the dish and simmer for 40 minutes, or until the chicken is fully cooked and tender.
Garnish with fresh parsley before serving.
9
g37
g8
g
French
Thai