Heat the oil in a large heavy based casserole pan over a medium, high heat. Season the chicken legs and place in the pan, brown on all sides until they are a golden colour. This will take about 8 minutes. Remove and set aside on a plate.
2
Reduce the heat slightly and add the butter. When it begins to foam, add the bacon and fry until just crisp. Add the garlic and onion and fry for 3–4 minutes. Add the mushrooms and cook for a further 3 minutes.
3
Return the chicken to the pan along with the thyme and pour in the white wine. Bring to the boil and simmer over a low heat for 45–50 minutes or until the chicken is cooked all the way through.
4
When the chicken is cooked stir through the cream. Simmer to reduce, for about 5 minutes or until the sauce has become a little thicker.
5
Add a good pinch of sea salt and black pepper and simmer for a further
6
Scatter the parsley over and serve it at the table alongside the baby potatoes, peas and green beans.
Serves 4
Prep Time: 1 Hour 15 Minutes
