This French bistro basic is straightforward to make at dwelling and fabulous with creamy mash or crusty bread
- Prep:20 minutes
- Cook dinner:1 hr and 30 minutes
- 1 tsp chopped
- 2 crushed
- 200g pack small button or chestnut mushrooms
- 225mlred wine
- 2 tbsptomato purée
- 2 thyme sprigs
- 500mlchicken inventory
- STEP 1
Warmth 1 tsp olive oil and half of the 25g butter in a big lidded casserole.
- STEP 2
Season 4 hen legs, then fry for about 5 minutes on either side till golden brown. Take away and put aside.
- STEP 3
Soften the remaining butter within the pan. Add 1 chopped onion, then fry for about 5 minutes till delicate.
- STEP 4
Add 2 crushed garlic cloves, prepare dinner for about 1 min, add 200g small button or chestnut mushrooms, prepare dinner for two minutes, then add 225ml purple wine.
- STEP 5
Stir in 2 tbsp tomato purée, let the liquid bubble and scale back for about 5 minutes, then stir in 2 thyme sprigs and pour over 500ml hen inventory.
- STEP 6
Slip the hen legs again into the pan, then cowl and simmer on a low warmth for about 1 hr till the hen could be very tender.
- STEP 7
Take away the hen legs from the pan and preserve heat. Quickly boil down the sauce for 10 minutes or so till it’s syrupy and the flavour has concentrated.
- STEP 8
Put the hen legs again into the sauce and serve.
