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