Pre heat the oven to 180°C
Halve 3 chicken legs with a cleaver and season with salt and pepper.
Mince 1/2 onion and sweat (don't brown) in 30g butter.
Add the chicken and brown 3 mins per side
Remove the chicken and reserve, then stir in 20g flour and fry for 3 mins.
Slowly add 75 ml white wine, keep stirring.
Then add 300 ml hot chicken stock, a bouquet garni (thyme, laurel, rosemary, parsley), 200g sliced mixed mushrooms and the chicken.
Cover with a lid and put in the hot oven for 50 mins
After 20 mins add 2 (store bought) frozen individual gratins dauphinois to the oven.
In the meantime whisk an egg yolk in 50 ml double cream to make what's called a liaison
When the time is there take out the pan with chicken and remove the chicken. Then, on a very low heat stir in the liaison to thicken the sauce. From now on you can't boil the sauce otherwise it will become lumpy!
Add a tbsp lemon juice and some nutmeg. Taste and season, if necessary ,with extra salt and pepper.
Serve as shown, with the potatoes (Mine were French, from Picard) in the centre. Finish with parsley and chives
(Recipe by Matthew Ryle in Delicious Magazine)
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