- Chicken legs
- Dry cider
- Mushrooms
- Cream
- English Mustard
"This rich and warming dish is perfect to serve in autumn, perhaps with mushrooms you've gathered yourself." Or, if you don't fancy risking kidney failure, plain old button mushrooms will do, it turned out. A relatively simple recipe this week, with plenty of time to sort out some vegetables while the chicken was cooking.
The chicken legs were coated in seasoned flour and browned in a pan, then moved to the casserole along with a bottle of cider, chopped, sweated mushrooms, bay and thyme. This took care of itself for an hour and a half before the juices were reduced with double cream and a little mustard.
Although mine looked a little wetter (and less effectively browned) than the picture in the book, it did mean the chicken was lovely and moist and basically fell off the bone. With some potatoes to mash into the sauce and something green on the side this was pretty satisfying, although a more adventurous choice of mushrooms might have complemented the cider better.
Not a spectacular meal by any standards but a good use for chicken legs - other than the usual curry - and only £2.25 a head including all vegetables.
Best for... Comforting a friend who has to go back to work tomorrow
Taken from... Hugh Fearnley-Whittingstall - River Cottage Every Day
Chris says... Pretty straightforward and even suited a mushroom wimp like me!
No comments:
Post a Comment