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- Serves 2
- PREPARATION TIME 10 MINS
- COOKING TIME 1 HOUR
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- 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
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- Preheat the oven to 180°C/350°F/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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