This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread
Prep:20 mins
Serves 4
1 tsp olive oil25g butter4 chicken legs1 onion, chopped2 garlic cloves, crushed200g pack small button or chestnut mushrooms225ml red wine2 tbsp tomato purée2 thyme sprigs500ml chicken stock
STEP 1Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.STEP 2Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.STEP 3Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.STEP 4Add 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 5Stir 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 6Slip 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 7Remove 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 8Put the chicken legs back into the sauce and serve.
