1 tablespoon mixed herbs (I use herbes de Provence)
1 teaspoon salt
12 to 16 shallots
2 to 3 tablespoons plain flour
100ml double cream
Method Cook:2hr › Ready in:2hr
Preheat the oven to 160 C / Gas 3.
Cut each thigh in two and place in an ovenproof, flameproof pan. I use a metal casserole dish. Cover chicken with the olive oil when all thighs have been added to the pot heat over a medium heat to brown the thighs.
When browned, remove chicken from pot with a slotted spoon and add diced onions and gently heat to soften.
When onions are soft add the chicken back to pot and heat together for about 1 minute.
Pour over the chicken and onions the port wine, the white wine and the chicken stock.
Add the mushrooms, garlic, herbs and salt.
Bring to boil and stir constantly to mix ingredients.
Transfer to an oven set and cook for 2 hours. After 1 hour add the shallots and check consistency. If necessary add more port.
Mix the flour with a little water and add to thicken the sauce. Stir in the cream and serve.