Serves 4
8 cooked joints of chicken, on the bone - a mixture of breasts and thighs or legs
30g (1 oz) butter
1 tablespoon olive oil
4 garlic cloves, chopped
2 red onions, sliced
250g (9 oz) button mushrooms
Good pinch of dried thyme
290ml (½ pint) red wine
500ml (17fl oz) fresh chicken stock
150m (l¼ pint) double cream
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Method
Skin the cooked chicken pieces and set aside.
Heat the butter with the oil and add the garlic and onions.
Sauté for about 5 minutes until softened.
Add the mushrooms and thyme and sauté for a further 5 minutes.
Pour in the wine, bring to the boil and continue boiling until the sauce is reduced by half.
Pour in the stock and bring back to the boil.
Season and add the chicken to the sauce.
Simmer for 5 minutes until the chicken is thoroughly heated through.
Remove the chicken pieces.
Increase the heat and boil the sauce until reduced by half.
Reduce the heat, stir in the cream and heat.
Pour the sauce over the chicken pieces and sprinkle with parsley.