2 tbs sunflower oil
4 x chicken legs (bones in, skin removed)
2 medium onions (thinly sliced)
1 x 400g chopped tomatoes
350g closed cap mushrooms (quartered)
1 small clove garlic (finely chopped)
2 tbs tomato purée
400g beef stock (400g pouch, ready made)
2 tbs unsalted butter
300ml dry white wine
2 tbs cognac
1 tbs fresh coriander (leaves only)
Salt and freshly ground black pepper to taste
Heat the oil in a large sauté pan and fry the chicken on all sides until gold in colour then set aside.
Drain off most of the pan juices, add the butter and cook the onions, mushrooms and garlic until soft.
Add the tin of tomatoes, purée, stir, bring to the boil then add the white wine.
Simmer uncovered gently for about 40 minutes, then add the cognac and season to taste.
Cook gently for a further few minutes until the dish has thickened.
Transfer to a suitable warmed oven to table dish, scatter with the coriander leaves and serve.
This dish could be accompanied with sauté or Lyonnaise potatoes and puréed carrots, braised leeks and mange tout.