Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oil in a large pan or casserole, season the chicken legs well and add to the pan. Cook for 4-5 minutes, turning halfway, until browned. Transfer the chicken to a plate.
Tip the lardons and shallots into the pan and cook for 5-6 minutes until they brown slightly. Add the chopped garlic and cook for a minute, before adding the tomato purée, thyme and bay leaves, and cooking for a minute more. Add the plain flour and cook for another minute.
Pour in the red wine and chicken stock, add the mushrooms, then return the chicken legs to the pan and bring to the boil. Turn down the heat to a simmer and bubble gently for 1 hour until the sauce has thickened slightly and the chicken is meltingly tender. Sprinkle over the chopped parsley and serve.