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Ingredients

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.

Recipe from Good Food magazine, February 2009

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