Ingredients
- 12 chicken drumsticks
- 2 cans chicken stock (or water)
- 3.5 tbsp butter
- 1 onion, finely diced
- 1.5 cups mushrooms
- 1.25 cups dry white wine
- 1.25 cups heavy cream
Directions
- 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.
