One-pot chicken chasseur

• olive oil↗1 tsp tsp
• butter↗25g g
• chicken legs↗4
• onion↗1

  chopped

• garlic cloves↗2

  crushed

• button or chestnut mushrooms↗200g pack small g

  pack small

• red wine↗225ml ml
• tomato purée↗2 tbsp tbsp
• thyme sprigs↗2
• chicken stock↗500ml ml

Step-by-step instructions

1. 1

   Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.

2. 2

   Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.

3. 3

   Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.

4. 4

   Add 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.

5. 5

   Stir 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.

6. 6

   Slip 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.

7. 7

   Remove 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.

8. 8

   Put the chicken legs back into the sauce and serve.