Ingredients

  • 1 tsp olive oil
  • 25g butter
  • 4 chicken legs
  • 1 onion chopped
  • 2 cloves of garlic, crushed
  • 200g small button and chestnut mushrooms in a 200g bag
  • Red wine 225ml
  • 2 tbsp tomato puree
  • 2 Thyme sprigs
  • 500ml chicken stock

Method

  • STEP 1In a large, covered casserole, heat 1 tablespoon olive oil and half the 25g butter.
  • STEP 2Season 4 chicken legs and fry for approximately 5 minutes on each side, until golden brown. Set aside.
  • STEP 3In a saucepan, melt the butter. Stir in 1 chopped onion and fry for approximately 5 minutes until tender.
  • STEP 4Cook for 1 minute. Add 200g small button and chestnut mushrooms. Continue cooking for 2 minutes. Then add 225ml red wines.
  • STEP 5Mix in 2 tablespoons tomato puree. Let the liquid bubble for 5 minutes, then add 2 thyme stems. Finally, pour 500ml of chicken stock.
  • STEP 6Cover the pan with the chicken legs and let it simmer for 1 hour on low heat until the chicken is tender.
  • STEP 7Keep the chicken legs warm in the skillet. Slowly simmer the sauce for about 10 minutes, or until it becomes syrupy and the flavour is concentrated.
  • STEP 8Place the chicken legs back in the sauce, and then serve.