Chicken Chasseur

In a large lidded casserole, heat 1 tsp of oil and half of the butter. Season the chicken and fry for 5 mins on each side, or until golden. Remove and set aside, then chuck the rest of the butter in the pan and fry the onion for 5 mins, then the garlic for 1 min more. Add the mushrooms for 2 mins, then pour in the wine. Stir in the tomato paste and leave to bubble away for 5 mins, then toss in the thyme sprigs and pour in the stock.
Return the chicken legs to the casserole, then cover and cook on low for an hour. Once done, remove the chicken from the pot and keep warm. Bring the sauce up to a rolling boil, and reduce for 10 mins until syrupy and concentrated. Put the chicken legs back in the sauce, and serve with mash and greens.

1 hr 30 mins

4 serving

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