1.2kgchicken thighs and drumsticks, or chicken legs, bones in and skin on
250gfresh chestnut mushrooms, sliced
1small onion, chopped
2clovesgarlic, crushed
1cuplow-fat single cream
1teaspoondried or fresh tarragon
salt and black pepper, to taste
Instructions
Preheat the oven to 200C/180C fan.
Wash and slice the mushrooms. Peel and roughly chop the onion and set both aside.
Divide the mushrooms and onion mix into three parts and put one of them on the bottom of a casserole or other oven-proof dish.
Boil 500ml of water in a kettle.
Check the chicken parts and carefully cut off any excess skin. Season the chicken from all sides with salt and pepper.
Place the chicken on top of the layer of mushrooms and onion, and sprinkle it with the remaining mix of mushrooms and onion.
Using the flat side of a knife, lightly crush the garlic cloves and add them to the dish.
Pour over some of the boiling water, up to about 1 cm high. This will protect the chicken from burning and drying out.
Cover with a lid and roast for 1h.
After one hour, uncover, pour the created gravy over the chicken parts and put back in the oven, uncovered. Repeat this twice every 15mins. Add more water if needed.
After 1h 30mins, take the whole dish out of the oven. The chicken parts should be tender, almost falling apart of the bones, and the skin will be crispy on top.
Move the chicken onto a plate. Carefully pour the gravy with mushrooms, onions and garlic into a sauce pan. Put the chicken parts back in the dish, pour them over with a little bit of the gravy and put it back in the oven (uncovered).
Make the sauce. On hob, bring the gravy to boil on medium-high heat. Add low fat cream and keep gently stirring with a whisk until you get a nice smooth texture of the sauce. Once it starts to bubble, lower the heat to medium. Add tarragon, taste and season with salt and pepper if needed. Cook for about 5 minutes, stirring occasionally, and then serve poured over the chicken.
Serve with potatoes, chips, rice or pasta (tagliatelle) and steamed kale salad. Enjoy!