- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 chicken legs
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 200g pack small button or chestnut mushrooms
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 225ml red wine
- 2 tbsp tomato purée
- 2 thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 500ml chicken stock
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.