One-pot chicken chasseur

Tap what you already have; add the rest to your list in the app with one tap.

• Olive oil1 tsp
• Butter25 g
• Chicken legs4
• OnionChopped1
• Garlic clovesCrushed2
• Button or chestnut mushrooms200 g
• Red wine225 ml
• Tomato purée2 tbsp
• Thyme sprigs2
• Chicken stock500 ml

1. 1

   Warm 1 tsp of olive oil with half of the 25g of butter in a large casserole that has a lid.

2. 2

   Season the 4 chicken legs and brown them for about 5 mins per side, until golden. Take them out and set aside.

3. 3

   Put the rest of the butter in the pan to melt, add 1 chopped onion and cook it for roughly 5 mins, until soft.

4. 4

   Add 2 crushed garlic cloves and cook for about 1 min, then add 200g of small button or chestnut mushrooms. After 2 mins, pour in 225ml red wine.

5. 5

   Mix in 2 tbsp of tomato purée and let the liquid bubble away and reduce for around 5 mins. Add 2 thyme sprigs and 500ml of chicken stock.

6. 6

   Return the chicken legs to the pan, put the lid on and leave on a low heat for around 1 hr, by which time the chicken should be very tender.

7. 7

   Lift the chicken legs out and keep them warm. Boil the sauce hard for about 10 mins, until it turns syrupy and tastes more concentrated.

8. 8

   Return the chicken to the sauce and serve.