Champagne chicken
(SERVES 2)
INGREDIENTS
2 chicken legs, with skin ● 60g salted butter ● olive oil ● 1 large onion, finely ● chopped
150g button ● mushrooms, sliced 2 tablespoons brandy ● 225ml gluten-free ● chicken stock 150ml champagne ● ½ teaspoon dried ● thyme 1 bay leaf ● 2 teaspoons cornflour ● 165ml double cream ● Salt and pepper ●
Method: 1 Preheat your oven to 180ºc/160ºc fan (350ºf), gas mark 4. Season your chicken legs with salt and pepper.
2 Place half your butter in a frying pan over a medium heat and add a splash of olive oil. When the butter has melted, add the chicken legs and sear them for about ten minutes, until golden brown.
3 Transfer the chicken legs to a roasting tray and roast for 20-25 minutes, until cooked through.
4 Meanwhile, melt your remaining butter in the frying pan over a medium heat. Add your onion and mushrooms and cook until softened. Pour in the brandy, chicken stock and champagne, then add the thyme and bay leaf.
5 Sprinkle the cornflour into the mixture, stir vigorously to combine, then leave to simmer for a few minutes. Add your double cream, along with salt and pepper to taste, and leave to simmer until the chicken is ready. Pour the sauce over the chicken to serve.