Pan-fried chicken in mushroom sauce
½ tbs sunflower oil
2 chicken thighs and 2 drumsticks
½ onion, finely chopped
150g medium button mushrooms, quartered
100ml dry white wine
150ml double cream
Fresh thyme leaves
Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
Pour the stock over the chicken legs in the casserole, just to cover the chicken ( if there is not enough stock, add a little water).
Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 minutes until chicken is cooked.
While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured.
Turn up the heat, add the mushrooms, then fry for 3 minutes. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season, pour over chicken.