INGREDIENTS
1 tsp olive oil
25g butter
Four chicken legs
One onion, chopped
Two garlic cloves crushed
200g pack of a small button or chestnut mushrooms
225ml red wine
2 tbsp tomato purée
Two thyme sprigs
500ml chicken stock

INSTRUCTIONS
1. Warmth 1 tbsp olive oil and a big part of the 25g spread in a vast lidded meal.
2. Season 4 chicken legs, then, at that point, fry for around 5 mins on each side until brilliant brown. Eliminate and put away.
3. Liquefy the leftover margarine in the skillet. Add one cleaved onion, then, at that point, fry for around 5 mins until delicate.
4. Add two squashed garlic cloves, cook for around 1 min, add 200g little catch or chestnut mushrooms, cook for 2 mins, then, at that point, add 225ml red wine.

5. Mix in 2 tbsp tomato purée, let the fluid air pocket and lessen for around 5 mins, then, at that point, mix in 2 thyme branches and pour over 500ml chicken stock.
6. Slip the chicken legs back into the container, then, at that point, cover and stew on low warmth for around 1 hr until the chicken is exceptionally delicate.
7. Eliminate the chicken legs from the skillet and keep them warm. Quickly reduce the sauce for 10 mins or thereabouts until it is sweet and the character has concentrated.
8. Set the chicken legs back into the sauce and serve.