Method
- Toss the chicken legs in seasoned flour until evenly coated. Heat the oil and butter in a flameproof casserole dish or large frying pan. Add the chicken and fry for 10 minutes, or until browned all over. Remove from the pan and set aside.
- Cut the bacon into small dice and peel the onions. Add both the bacon and the onions to the casserole or pan and fry for about 5 minutes, stirring occasionally.
- Pour in the wine and allow to bubble for a minute or two. Then stir in the crumbled stock cube and tomato purée. Crush the garlic and add to the dish or pan and lower the heat. Cover with a lid and simmer gently for 45 minutes.
- Halve the mushrooms and add to the dish or pan. Simmer for a further 15 minutes. Adjust the seasoning and serve with slices of French bread.
