Triple tested: We’ve given this make-ahead dish a summery lift using white wine instead of the classic red. Brought to you by Essentials magazine
- 2tbsp olive oil
- 6 chicken legs, seasoned
- 18 small shallots, peeled and root trimmed (approx 275g)
- 250g small chestnut mushrooms
- 200g smoked bacon lardons
- 2tbsp plain flour
- 3 garlic cloves, sliced
- 200ml chicken stock
- 350ml white wine (Riesling or Sauvignon blanc)
- 3 bay leaves
- 8 thyme sprigs
- 4tbsp crème fraîche
- Juice of 1⁄2 lemon
Heat a large casserole, add the oil and fry the chicken until golden; remove and set aside. Add the shallots, mushrooms and lardons, and fry for 5 mins or until golden. Stir in flour and garlic, cook for 1-2 mins, then gradually stir in chicken stock and wine, and bring to the boil.
Add the bay leaves and thyme, return the chicken to the pan and simmer for 25-30 mins until cooked through.
Stir in the crème fraîche and lemon juice; season to taste.
To save time peeling the shallots, pour boiling water over them, leave for 1 min, then drain and remove the skins.