Ingredients

The following ingredients have 4 Servings
  • 1 tsp olive oil
  • 25g butter
  • 4 chicken legs
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 200g pack small button or chestnut mushrooms
  • 225ml red wine
  • 2 tbsp tomato purée
  • 2 thyme sprigs
  • 500ml chicken stock

Instruction

  • Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.
  • Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.
  • Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.
  • Add 2 crushed garlic cloves, cook for about 1 min, add 200g small button or chestnut mushrooms, cook for 2 mins, then add 225ml red wine.
  • Stir in 2 tbsp tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in 2 thyme sprigs and pour over 500ml chicken stock.
  • Slip the chicken legs back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
  • Remove the chicken legs from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
  • Put the chicken legs back into the sauce and serve.