About this recipe:Supper has never been so easy! Throw some chicken into a pan with some wine, onions and mushrooms and about 30 minutes later - hey presto! Serve alongside some seasonal veg or rice for a complete meal.
2 cloves garlic
500g chicken drumsticks
150g button mushrooms
salt and pepper, to taste
250ml white wine
2 tablespoons chopped fresh parsley
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Method Prep:10min › Cook:35min › Ready in:45min
Peel the garlic and cut cloves lengthways into 3 to 4 pieces. Make tiny cuts in the chicken meat with a knife and fill with garlic slivers.
Place the chicken into a lidded casserole dish (I don’t add oil, I just wait for the fat in the chicken to render). Brown over a medium heat for about 5 minutes, then turn over and brown for another 5 minutes.
Then cover, lower the heat and cook for another 15 to 20 minutes in the released fat, turning over from time to time (if you think there’s not enough fat, you can add some oil).
Slice the onion into half rings, and mushrooms in quarters. Arrange around the chicken. Mix well and cook uncovered for about 5 minutes, until onion becomes golden and translucent.
Add salt and pepper and then pour in the wine. Cover and simmer over a low heat for another 10 minutes until the chicken is no longer pink in the centre. To serve, spoon onto warmed plates and sprinkle with fresh parsley.