Here's a beautiful chicken dish filled with mushrooms, pancetta and white wine. Serve with green vegetables and mashed potato for the ultimate chicken comfort dish.
Prep: 10 minutes
Cook: Approximately 55 minutes
1 tbsp sunflower oil
1 tbsp butter
4 bone in skin-on chicken legs
75g plain flour
140g diced pancetta
2 shallots, diced
75g Chantenay carrots or 2 carrots, peeled and sliced
2 cloves of garlic, sliced
100g small potatoes, halved
250g chestnut mushrooms, halved
250ml white wine
200ml chicken stock
1 bay leaf
1 tbsp chopped parsley
Heat oil and butter in a casserole dish. Coat the chicken legs in flour, dusting off any excess.
Fry the chicken legs on both sides until golden brown. Remove and set aside.
Add the pancetta and shallots and cook for 3-4 minutes until the pancetta begins to brown.
Add carrots, garlic, potatoes and mushrooms and cook for a couple of minutes.
Return the chicken to the pan. Add the wine, stock and bay leaf. Bring to the boil, then lower the heat, cover and simmer for 40 minutes, or until the chicken is thoroughly cooked through. Or, if time allows for a longer tender cook bake at 160C/gas 3 for 1 - 1 1⁄2 hours.
Season with salt and pepper and sprinkle with chopped parsley just before serving.