French chicken casserole

Now the nights are drawing in, what better time to make this chicken chasseur? This version cooks on the hob, so there’s no oven to clean either. Serves 4.

INGREDIENTS

1tsp olive oil 25g butter 4 chicken legs, skin on 1 onion, finely chopped 2 garlic cloves, crushed 200g button mushrooms 225ml red wine 2 tbsps tomato puree 2 sprigs of thyme (or a teaspoon of dried from the store cupboard) 500ml chicken stock

METHOD

1) In a large flame-proof casserole, heat the oil together with half the butter. Fry the chicken for 10 minutes until golden, turning halfway through, then set aside.

2) Melt the remaining butter, then fry the onion for five minutes, before adding the garlic and cooking for a further minute.

3) Add the mushrooms, cooking for 2 minutes until softened, then pour over the red wine.

4) Add the tomato puree and stir well. Heat until the mixture is bubbling, then allow to bubble for 5 minutes to reduce.

5) Add the thyme, then pour over the stock. Add the chicken, then cover and simmer for an hour.

6) When the chicken is tender enough that it’s falling apart, remove from the pan and set aside, keeping it warm. Boil the remaining sauce until it looks like syrup.

7) Add the chicken back to the sauce and serve immediately with mash and some French green beans.