1 - Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften.

2 - Add the chicken legs and cook briefly on each side to colour them a little.

3 - Pour in the passata, crumble in the stock cube and stir in the olives.

4 - Season with black pepper – you shouldn’t need salt.

5 - Cover and simmer for 40 mins until the chicken is tender.