for 4 person

Chicken

	clarified butter
1 kg	chicken legs parts
2 tbsp	white flour
1 tsp	salt
a little	pepper

To braise

a little	clarified butter
200 g	brown mushrooms, halved if necessary
300 g	small onions, halved if necessary
300 g	leek, cut into rings
3	garlic cloves, sliced
3 dl	white wine
1 dl	chicken bouillon
2	bay leaves
	salt and pepper to taste
3 sprig	flat-leaf parsley, torn into pieces

How it's done

Chicken

Heat the clarified butter in a casserole dish. Coat the chicken pieces in flour, shake off the excess flour, season. Brown the chicken all over for approx. 5 mins. per batch. Remove, set aside and wipe the cooking fat from the pan.

To braise

Add a little clarified butter to the same casserole dish. Add the mushrooms and vegetables, fry for approx. 10 mins. Pour in the wine and stock, return the chicken to the pan along with the bay leaf, bring to the boil. Reduce the heat, cover and braise for approx. 30 mins. Remove the lid and cook for a further 15 mins., season. Garnish with parsley before serving.

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