Chicken in Mushroom and Cream Sauce
- 2 tbsp olive oil
- 6 chicken legs, split into 6 drumsticks and 6 thighs
- 700ml chicken stock
- 50g butter
- 1 diced onion
- 400g wild mushrooms, torn
- 300ml white wine
- 250ml heavy cream
- Fry the thighs, skin-side down in the oil for 10 mins, then remove to a casserole dish. Fry the drumsticks for 5 mins each side, then add them to the casserole, too. Pour enough stock to cover the chicken legs into the casserole dish, then partially cover and bring to the boil. Simmer for 35 mins to cook the meat through.
- Melt the butter in the frying pan and cook the onions for 5 mins to soften. Add the mushrooms, cook for 3 mins or so, then pour in the wine and bubble for 6 mins to reduce by ⅔. When the chicken legs are cooked, strain the stock into a saucepan, leaving the meat in the casserole. Stir the onion, mushrooms and wine into the stock, reduce by another ⅔ until thickened, then stir in the cream and plenty of seasoning. Pour this sauce all over the chicken, then serve immediately with rice or your choice of vegetables.
2 hrs
6 serving