French Chicken in Mushroom Sauce

Fry the thighs and drumsticks for 10 mins in the oil until golden, then transfer to a casserole dish. Pour over the stock, then bring to a boil and simmer - half-covered with the lid - for 30-35 mins or until cooked through and falling off the bone. Meanwhile, melt the butter in the pan and cook the onion to soften, then toss in the mushrooms and cook for 5 mins more. Add the wine, boil for 8 mins to reduce by ⅔ then leave to stand until the chicken is cooked.
Strain the stock from the casserole into the pan with mushrooms and wine, and boil again until reduced by ⅔. Season to taste, then pour the glossy sauce all over the chicken in the casserole. Serve immediately with your choice of greens and potatoes.

1 hr 45 mins

6 serving

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