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1
Heat the oil in a large non-stick frying pan.
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2
Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish.
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3
Fry the drumsticks for about 5 mins each side and add them to the thighs.
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4
Pour the broth over the chicken legs in the casserole. There should be enough broth to just cover the chicken, if not add a little water.
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5
Bring broth to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
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6
While chicken is simmering, drain oil from the pan.
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7
Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured.
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8
Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 10-15 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
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9
Once chicken legs are cooked, strain broth into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy.
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10
Pour in cream, bring it to the boil, season if you want, then pour it over chicken.
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11
Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving.
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12
This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.
