I’ve given it the slightest of tweaks so it’s a complete one pan wonder meal for the dinner table. You are welcome to use chicken breast instead of legs if you wish I just find slow cooking the legs creates more flavour. The addition of the potatoes bulking the dish up for a complete meal.


Serve: 4

  • 4 chicken legs
  • 40 g plain flour
  • 100g butter
  • 50ml of rapeseed oil
  • 100g smoked streaky bacon
  • 200g chestnut mushroom
  • 150g shallot or onion – 1 cm slice
  • 1 clove chopped garlic
  • 30g caster sugar
  • 500g baby potatoes (cut in ½)
  • 200ml white wine
  • 150ml chicken stock – use a stock cube
  • 2 tbsp tomato purree
  • 1 tin chopped tomatoes
  • 1 tbsp chopped flat leaf parsley


  1. If you have time pre season the chicken legs with salt & a squeeze of lemon juice up to 1hr before using.
  2. Toss the chicken legs in the flour
  3. Pan fry the chicken in half the butter & all the oil until golden brown (If you have a casserole pot with lid , use this )
  4. Remove from the pan
  5. Add the bacon & fry until golden brown
  6. Add the remaining butter, onion, mushroom & garlic & fry for 3-4 minutes
  7. Now add the tomatoes, puree, stock & wine
  8. Bring to a simmer
  9. Add the baby potatoes
  10. Re-add the chicken legs & cover with a lid
  11. Transfer to a pre heated oven @150d for 1hr 15 minutes
  12. Remove from the oven , remove the lid & add the parsley
  13. Leave the dish to cool for 20 minutes before serving