“This makes a nice change from a roast chicken on Sunday. Flavourful and easy to make. Use good red wine and use a quality stock for the the sauce to make everyone’s lips deliciously sticky. It’s worth it in this classic.”

Makes 4 portions

INGREDIENTS 

4 organic free-range chicken legs

A handful of mushrooms

150g piece of bacon, cut into cubes

8 small shallots, roughly chopped

2 cloves garlic, roughly chopped

½ bottle good red wine

A few sprigs of thyme

1 bay leaf

1 litre beef or chicken stock reduced to 500ml

50ml rapeseed oil

Sea salt and freshly ground black pepper

METHOD 

Heat the oil in a thick-bottomed casserole dish with a lid and fry the chicken legs until just coloured. Remove and set aside.

In the same pot, fry the bacon and mushrooms. Remove and set aside.

In the same pot, fry the shallots and garlic until golden, then add the red wine, thyme and bay leaf.

Return the chicken to the pot and add the stock.

Bring to the boil and simmer for 20-30 minutes.

Add the mushrooms and bacon to warm through. Season and serve with buttery mash.