• Recipe

    Sue Lawrence

    Chicken Legs in a creamy Mushroom Sauce

    • Serves 2
  • 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
  • Method
    1. Preheat the oven to 180°C/350°F/Gas 4.
    2. 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.
    3. Fry the garlic and mushrooms in 2 tbsp oil and add to the Chicken and continue to cook for a further 30 minutes.
    4. After this time, remove from the oven and add the cream, boil slightly until the sauce has thickened.
    5. Finally add the parmesan and seasoning to taste and serve on pre warmed plates.
    6. Serve with new potatoes and your choice of vegetables.
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