Comforting, filling chicken recipe, a real family favourite that takes just ten minutes to prepare, by Gary Rhodes
Prep:10 mins
Serves 4
4 chicken legs2 tbsp olive oil2 onions, thickly sliced250g whole button or chestnut mushroom1 rounded tbsp tomato purée300ml white wine400g can chicken or beef consommé (or use 400ml/14floz bought fresh stock, or make up with stock cube)3-4 tomatoes, quartered and deseeded (optional)sprinkling tarragon leaves and chopped parsley
STEP 1Season the chicken with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side. You will need about 2 tbsp fat left in the pan for cooking the onions, so if the legs have released a lot of fat, drain off the excess. Add the onions and mushrooms to the pan, stirring occasionally until they have a little colour and are beginning to soften, 6-8 mins. Stir in the tomato purée and white wine, then pour in the consommé or stock.STEP 2Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender.STEP 3To finish, skim the sauce of any further excess fat, then add the tomatoes, if using. Simmer, without the lid, for a further 2-3 mins to soften them, then scatter over the herbs.
