Heat the butter and oil in a casserole dish and gently fry the onion and celery, after approximately 3-4 minutes add the whole shallots and mushrooms and cook for a further 5 minutes.
Meanwhile coat the Chicken Legs in seasoned flour, when the vegetables are done remove them with a slotted spoon and add the chicken to the pan and brown all over. Return the vegetables to the pan with the wine and stock, bring to the boil, season and cover.
Place in a preheated oven at 160ºC/325ºF/ Gas 3 for 1¾ - 2 hours, stirring once.
Serve with flat noodles and crusty bread.
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