A classic slow-cooked French dish, a great recipe for making the most of cheaper cuts of chicken. A robust chicken stew with simple, hearty vegetables, which is sure to become a family favourite!
In a large heavy-based saucepan, fry the chicken legs in a little oil until skin is golden. Remove the chicken and add the onion to the pan. Soften until translucent, then add the garlic and mushrooms and fry on high until golden.
Add the tomato purée and wine and mix well. Add the chicken stock, bay leaf, thyme and tomatoes and bring to the boil.
Once boiling, turn down to a gentle simmer and return the chicken legs to the pan, making sure they are covered. Simmer gently with the lid on for 30 minutes, remove lid and simmer for another 30 minutes.
Before serving, stir through the tarragon. If necessary, remove the chicken once completely cooked and the juices run clear and boil to reduce the sauce. Serve with mashed potatoes.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.