Description (Some HTML is OK)
Home cooking ... nice and easy ... leaving a smile on your face and a full tummy!
Ingredients
Makes 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
- 225 ml red wine
- 2 tbs tomato puree (sun dried is best)
- 4 thyme sprigs\
- 500 ml chicken stock
Preparation
1. Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins each side until golden brown. Remove and set aside.
2. Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, mushrooms, cook for 2 mins, then add wine. Stir in the tomato puree, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for a heat for about 1 hour until the chicken is very tender.
3. Remove the chicken 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.
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