One-pot chicken chasseur

Method

• step 1

  Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.

• step 2

  Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.

• step 3

  Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.

• step 4

  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.

• step 5

  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.

• step 6

  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.

• step 7

  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.

• step 8

  Put the chicken legs back into the sauce and serve.