Creamy mushroom chick leg

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200c/180c. Take 4 chicken legs, approximately 200g each, make 3 or 3 shallow cuts across each. Season

Step 2

Season with salt and pepper. In a bowl, mix 2 tbsp of olive oil, 1tsp of honey and 1 tsp of hot paprika, and rub or brush all over the chicken. Place on an oven tray and roast for 30-35mins. Meanwhile, clean the mushrooms and cut into pieces. Peel and dice 2 shallots and 3 cloves of garlic. In a large cast iron skillet, heat 2 tbsp of olive oil and saute the mushrooms for 3-4mins. Add the shallot and garlic, saute briefly, season everything with salt and pepper and deglaze with 100ml wine, letit boil down a bit, add 200ml vegetable stock and simmer briefly. If necessary, thicken by adding 1tsp of cornflour mixed in a little cold water. Place the chicken legs in the sauce to serve and garnish with a handful of tarragon