Chicken Legs in a creamy Mushroom Sauce

by Sue Lawrence

Add the parmesan and seasoning to taste and serve on pre warmed plates
SERVINGS    
 
2
PREPARATION TIME
10 MINS
COOKING TIME
1 HOUR

Ingredients

2 Corn-Fed Chicken Legs
3 tbsp Olive Oil
200ml Hot Chicken Stock
2 cloves of Garlic (peeled and chopped)
250g Mushrooms (sliced)
100ml Double Cream
2 tbsp Parmesan Cheese
Chopped parsley, to garnish

Chicken Legs in a creamy Mushroom Sauce

Instructions

Preheat the oven to 180ºC/350ºF/Gas 4. In an ovenproof pan, heat 1 tbsp oil and brown the chicken all over. Add the stock, cover with a lid and cook in the preheated oven for 30 minutes.

Fry the garlic and mushrooms in 2 tbsp oil and add to the Chicken and continue to cook for a further 30 minutes. After this time, remove from the oven and add the cream, boil slightly until the sauce has thickened.

Finally add the parmesan and seasoning to taste and serve on pre warmed plates.

Serve with new potatoes and your choice of vegetables.

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