4 chicken legs
2 tbsp olive oil
2 onions, thickly sliced
250g/9oz whole button or chestnut mushrooms
1 rounded tbsp tomato purée
300ml/½pt white wine
400g can chicken or beef consommé (or use 400ml/14ﬂ oz bought fresh stock, or make up stock with stock cubes)
3-4 tomatoes, quartered and deseeded (optional)
sprinkling tarragon leaves and chopped parsley
Season the chicken with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side. You will need about 2 tbsp fat left in the pan for cooking the onions, so if the legs have released a lot of fat, drain off the excess. Add the onions and mushrooms to the pan, stirring occasionally until they have a little colour and are beginning to soften, 6-8 mins. Stir in the tomato purée and white wine, then pour in the consommé or stock.
Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender.
To ﬁnish, skim the sauce of any further excess fat, then add the tomatoes, if using. Simmer, without the lid, for a further 2-3 mins to soften them, then scatter over the herbs.