
Treat yourself to this gourmet, easy-to-make dish, which is cooked in one pot.
Serves
1
Prep
10 minutes
Cook
1 hour
Nutritional Information:
Each 744g serving contains (includes serving suggestion)
- KCal
- 427
- Carbs
- 19.4g
- Fibre
- 5.3g
- Protein
- 25.3g
- Fat
-
16.0g
(Low)
- Saturates
-
3.9g
(Low)
- Sugars
-
11.0g
(Low)
- Salt
-
0.26g
(Low)
- Fruit/Veg Portion
- 2
Ingredients
Ingredients
- half tbsp olive oil
- 1 small onion, finely chopped
- 1 chicken leg, skin on, still on bone
- 4 baby onions/shallots, peeled and whole
- 14 button mushrooms
- good pinch thyme
- 1 bay leaf
- 1 clove garlic, crushed
- pinch pepper
- 125ml glass red wine (or white)
- 250ml chicken stock (using half stock cube and 250ml water)
- 1 tsp cornflour, dissolved in dash water
Method
Method
Recipe tips
- This can be made a day or two in advance and kept in the fridge, which actually improves the flavour.
- If you don't have wine, you could use cider or add some more stock. However, if you add more stock, remember that this will increase the salt content of the recipe.
- This recipe will warm you up on a cold winter's day and is great served with crusty bread or mashed potato.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.