Chicken legs with mushrooms and potatoes

500 g of chicken legs
100 g of mushrooms
4 potatoes
50-100 g of olives
100 g of grated cheese
1 bunch of parsley
1 cup broth (chicken or vegetable)
salt and pepper

Chicken legs with mushrooms and potatoes


Wash the chicken legs and place in a tray greased with oil.
Peel the potatoes and mushrooms, cut into cubes and place in pan over meat.
Add olives (preferably without stones) and chopped parsley.
Pour the soup into the pan, along with the remaining ingredients, then add salt and pepper to taste.
Place pan in preheated oven at medium heat for 45-60 minutes, depending on oven. Sprinkle with grated cheese.

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