This is a classic one-pot French dish in which the chicken is simmered until the meat falls off the bone. If you can use a fresh chicken stock for that, all the better.
The recipe is taken from "The Slow Cook Book" by Heather Whinney, I just changed some proportions according to my taste.
Ingredients:
4 chicken legs, divided into drumstick and thigh, remove the skin if you don't like it
2 tbsp plain flour, seasoned with salt and pepper
4 shallots, sliced or finely chopped, as you prefer (I use the mix of red onion and shallots, 180 g)
2 garlic cloves, crushed
300 button mushrooms
600 g peeled uncooked potatoes, chopped into medium sized chunks
2 tsp rosemary leaves
150 ml white wine
300 ml hot chicken stock
1-3 bay leaves
salt and pepper to taste
Method:
Heat some oil in a large flameproof casserole or deep frying pan, over a medium heat. Toss the chicken pieces in the flour.
Cook for 8-10 minutes, turning often, until golden brown.
Remove and set aside.
Add the shallots to the pan and cook for 2-3 minutes, stirring often.
Stir in the garlic and fry for 2-3 more minutes, stirring.
Add mushrooms and potatoes, mix well with the onions, then sprinkle the rosemary over. Cook for 2 more minutes.
Pour in the wine and bring to the boil, then allow to simmer and reduce for 1 minute.
Pour in the stock and bring to the boil. Return the chicken to the pan, add the bay leaves.
Cover tightly, reduce heat and cook gently for 45 minutes or until chicken is very tender. Discard the bay leaves and adjust the seasoning, if needed.
Serve hot with courgettes or sauteed cabbage.
Bon Appetit!
