Chicken’s so versatile and enjoyed by so many people in so many different ways, this recipe is one of our favorites, rich in Chicken and Mushroom flavour. We have found the secret is to pan fry the legs to give the skin colour and crispness and then roast in the oven for an hour or so until properly cooked.
Serves 4 or 2 if you want a larger portion
- 4 Large Chicken legs (free range and organic if possible)
- 2 tablespoons of plain flour
- 2 teaspoons Sea Salt like Maldon Sea Salt or any flaky Sea Salt
- 2 teaspoons Cayenne Pepper
- Cooking oil or Fry Light
- Salt and Black Pepper
For the Gravy (or Sauce)
- 100ml White Wine (sweeter the better)
- 50ml Distilled Malt Vinegar
- 50g Unsalted Butter
- 1 teaspoons Dried Thyme
- 1 Chicken Stock Cube for the gravy
- 2 Chicken Stock Cubes for the stock to roast the Chicken
- 30g Dried Ceps/Porcini Mushrooms or similar. Use a food processor (mini) to turn the mushrooms into a fine powder.
- 35g Plain Flour
- 500g Whole Milk, making sure you have some spare to create the correct gravy consistency.
- 200g Button Mushrooms
- 100ml Chicken Stock taken from the roasting juices of the chicken
Prepare the seasoned flour mix by mixing the flour, salt and cayenne pepper together and then distribute the mix on to a large plate. Coat the chicken legs in the flour, covering them evenly and shaking off any excess.
Heat a large non-stick frying pan over a medium heat and either coat with a thin film of cooking oil or spray with a coating of Fry Light. When the pan is hot, add the chicken legs and fry the legs turning until the skin is crisp and brown for about 15 mins. Remove the chicken legs from the frying pan and put the pan to one side to create the gravy in.
Place the chicken legs in an oven proof dish, pour over 400ml of chicken stock, created using the 2 chicken stock cubes, add a teaspoon of dried Thyme and cover with aluminium foil. Place in a pre-heated oven at 200c for about 1 hour.
15 minutes or so before the chicken legs have finished cooking in the oven start to make the gravy using the pan you browned the chicken legs in earlier. Heat the frying pan to medium/high and deglaze the pan with the vinegar and white wine, making sure you scrape all the good bits from the bottom of the pan. Let the liquid bubble until reduced to a syrupy smooth paste. Add the butter and when it has melted, crumble in the stock cube and add the mushroom powder. Stir in the flour to make a thick paste and cook for a few minutes to cook out the flour.
Once you have a thick paste pour in the milk a little at a time. Whisking with each addition until it’s all incorporated into a smooth gravy consistency, lower the heat and simmer for 5 or 6 minutes until it starts to thicken, stir in 200ml of the chicken stock from the oven dish cooking the chicken legs, add the mushrooms to the gravy and cook them gently for about 5 to 10 minutes until they are cooked and the gravy is at the correct consistency. If the gravy’s become too thick you can add a little more of the chicken stock or milk.
Serve the chicken legs on a suitable plate or large bowl and pour over the gravy and serve with the griddled asparagus, long stem broccoli and creamy mashed potatoes.