Heat some oil in a large non-stick frying pan. Fry the drumsticks for ~5 mins, until golden brown, then transfer to a larger pan or casserole dish.
Pour the stock over the chicken legs in the pan/casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Cook onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in heavy cream, bring it to the boil, season if you want, then pour it over chicken.
Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. Enjoy!
This is a simple and easy recipe for Mushroom Drumsticks. They are very flavorful and delicious, the mushroom mixed with the cream creates a great sauce and a great mix that you will find yourself eating a bit more than usually especially with rice. Overall a great dish, and easy enough to make for anyone.