Chicken in a Wine, Mushroom and Rosemary Sauce

Chicken in a Wine, Mushroom and Rosemary Sauce
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • Serves 3
  • 3 whole chicken legs
  • about 350g small cremini mushrooms (or use button mushrooms)
  • 500ml white wine
  • 250 ml chicken stock
  • 1 large onion, finely sliced
  • 2 cloves of garlic, chopped
  • 1 heaped tsp of grain mustard
  • 2 sprigs of rosemary, finely chopped
  • 2 tbsp olive oil
  • 2 heaped tbsp creme fraiche
  • Salt and black pepper to season
1. Using a large cast iron casserole (or similar), heat the olive oil over a medium heat and fry the chicken legs on both sides, just to give them a little colour.
2. Remove the legs from the pan and set aside.
3. Add the onions and garlic to the pan and cook over a gentle heat for about 6-8 minutes till soft and lightly golden.
4. Add the mushrooms and rosemary then continue frying for a couple of minutes before adding the mustard.
5. Pour in the wine and cook over a high heat till wine has reduced by about 1/3.
6. Add the stock to the pan along with the chicken legs. Season with a little salt and plenty of black pepper.
7. Cover with a lid then bake in a pre-heated oven at 190C for approximately 1 1/4 hours.
8. Remove the legs from the pan and reduced the sauce further by boiling over a high heat for about 10 mins or until you're left with about 70% of the original amount.
9. Add the creme fraiche to the sauce, heat through gently then return the chicken legs to the pan to warm through.

Chicken in a Wine, Mushroom and Rosemary Sauce

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This recipe was uploaded by Allora Andiamo

 
 
This is lovely served with rice and some green vegetables. Alternatively, serve it in deep plates along with some nice crusty, country style bread to mop up the sauce.

Method


1. Using a large cast iron casserole (or similar), heat the olive oil over a medium heat and fry the chicken legs on both sides, just to give them a little colour.
2. Remove the legs from the pan and set aside.
3. Add the onions and garlic to the pan and cook over a gentle heat for about 6-8 minutes till soft and lightly golden.
4. Add the mushrooms and rosemary then continue frying for a couple of minutes before adding the mustard.
5. Pour in the wine and cook over a high heat till wine has reduced by about 1/3.
6. Add the stock to the pan along with the chicken legs. Season with a little salt and plenty of black pepper.
7. Cover with a lid then bake in a pre-heated oven at 190C for approximately 1 1/4 hours.
8. Remove the legs from the pan and reduced the sauce further by boiling over a high heat for about 10 mins or until you're left with about 70% of the original amount.
9. Add the creme fraiche to the sauce, heat through gently then return the chicken legs to the pan to warm through.

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