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Categories:Viewed: 25 - Published at: 4 years ago
Ingredients
- 2 tablespoons flour
- 4 whole chicken legs
- 1 tablespoon oil
- 3 onions medium, peeled and quartered
- 2 cloves garlic peeled and chopped
- 2 large carrots peeled and cut into batons
- 7 ounces button mushrooms coarsely chopped, about 2 cups
- 2 cups chicken stock
- thyme sprigs for garnish
- crusty bread to serve
Method
- Sift the flour into a bowl and season with salt and pepper. Add the chicken and toss to coat, shaking off any excess flour.
- Heat half of the oil in a large heavy-bottomed saucepan over a high heat. Cook the chicken in batches for about 5 mins, until browned on all sides. Remove the meat from the pan.
- Heat the remaining oil in the same pan over a medium heat and cook the onion, garlic, carrot and mushroom for 5-7 mins, until softened. Return the chicken to the pan and add the stock and thyme. Bring to a boil.
- Reduce the heat to low, cover and simmer the stew gently for 30 mins, until the chicken is cooked through. Serve garnished with the thyme and with crusty bread on the side.
