French chicken taste time

French chicken taste time

This French bistro exemplary is anything but difficult to make at home and remarkable with smooth squash or dried up bread

Nourishment: per serving

kcal439 fat28g saturates10g carbs7g sugars6g fibre2g protein35g salt1.11

Ingredient for preparing

• 1 tsp olive oil

• 25g spread

• 4 chicken legs

• 1 onion

, cleaved

• 2 garlic cloves, pulverized

• 200g pack little catch or chestnut mushroom

• 225ml red wine

• 2 tbsp. tomato purée

• 2 thymes

sprigs

• 500ml chicken stock

Method for preparing

1. Heat the oil and a large portion of the spread in an expansive lidded dish. Season the chicken, then broil for around 5 mins on each side until brilliant dark colored. Evacuate and put aside.

2. Melt whatever is left of the margarine in the dish. Include the onion, then broil for around 5 mins until delicate. Include garlic, cook for around 1 min, include the mushrooms, cook for 2 mins, . Mix in the tomato purée, let the fluid air pocket and diminish for around 5 mins, then blend in the thyme and pour over the stock. Slip the chicken once again into the dish, then cover and stew on a low warmth for around 1 hr until the chicken is exceptionally delicate.

3. Remove the chicken from the dish and keep warm. Quickly come down the sauce for 10 mins or so until it is syrupy and the flavor has concentrated. Put the chicken legs once again into the sauce and serve.