Ingredients
- 1 tbsp of oil
- 1 tbsp of butter
- 130 g of diced pancetta
- 250 g of chestnut mushrooms, halved
- 2 garlic cloves, sliced
- 1 bay leaf
- 900 g of mashed potato, to serve
- 4 chicken legs
- 4 tbsp of plain flour
- 250 ml of white wine
- 200 ml of chicken stock
- 1 tbsp of dried tarragon
- 4 echalion shallots, halved at the root
- 1 handful of chantenay carrots
Method
Step 1
Preheat the oven to 180°C/160°C fan/Gas Mark 4. Heat the oil and butter in a casserole dish.Step 2
Coat the chicken in seasoned flour and dust off excess. Fry on both sides until golden brown and set aside.Step 3
Add the pancetta and shallots and cook for 3–4 minutes until the pancetta begins to brown.Step 4
Add the carrots, mushrooms and garlic and cook for a couple of minutes.Step 5
Return the chicken to the pan, add the wine, stock and bay leaf. Bring to the boil, add the tarragon, cover with a lid and pop in the oven for 40–50 minutes.Step 6
Season and serve with mash.