4 chicken legs
One onion (chopped)
2 cloves of garlic (crushed and chopped)
Bay leaves (2 leaves is enough)
80 g of green pitted olives
150 g Lardons
A bottle of dry white wine
300 g closed cup mushrooms (sliced)
You will need a heavy based pan with a lid for this dish
Start by browning your chicken legs in two TBSP of vegetable oil. Once brown, take the chicken out of the pan and add your lardons and your mushrooms and stir them around constantly in your pan until all the water has gone. Then add your chopped onion and stir again until they’re soft, add the garlic, thyme and bay leaves and stir for a minute. Then put your chicken back in the pan, season with salt and pepper, but not too much salt as you already have some from your lardons. At that point add your olives and a bit of turmeric (less than a 1/4 of tsp) and stir, pour your wine. Bring it to the boil, then turn the heat right down, lid on and let your chicken cook for an hour. The sauce should have reduced and be velvety by then, if it’s still runny, live it to cook a little longer. Before serving add the fresh parsley on top. Et voilà!
Chef’s tip: this meal is actually best enjoyed the next day.
Good quality farm shops to get your chicken from: Longhorn or Leech and Sons