Traditionally this dish is made with Red Wine, but with this recipe, the flavours appeal more to a broader audience, and still has the French Tastes to it.
To change it to the more traditional dish, simply replace the White Wine with Red, and add one or two tablespoons of Brandy just after adding the Cornstarch to the meal.
To Serve 2
2 Chicken Leg Quarters
90g Lean Back Bacon, derinded
2tbsp Olive Oil
125g Button Onions, or 1 Large Onion
1 Garlic Clove, peeled and crushed
150ml Dry White Wine
300ml Chickn Stock
1 Bay Leaf
1tsp Dried Oregano
1tbsp Cornflour (Cornstarch)
60g Small Button Mushrooms, trimmed
Salt and Pepper
1. Cut each Chicken Leg into two pieces, and season well. Cut the Bacon into strips about a centimetre across, and heat the Oil in a large Saucepan.
2. Fry the Chicken off until Golden Brown all over, and remove from the pan. Add the Bacon, Onions and Garlic to the pan, and fry until lightly browned. Drain all fat from the pan. Add the Wine, Chicken Stock, Bay Leaf and Oregano, season to taste, and then add the Chicken, bringing the mixture back to the boil.
3. Cover the Saucepan with a tight fitting lid, then simmer gently for about forty to fifty minutes – until the Chicken is very tender. Mix the Cornflour with a tablespoon of cold water, before adding to the pan with the Mushrooms. Bring the pan back to the boil, and simmer gently for five more minutes.
4. Taste, and adjust the seasoning, remove the Bay Leaf, and serve with Rice or Mashed Potatoes.
Photo Courtesy of: Drab Makyo