One-pot chicken chasseur

I absolutely love French food and I made chicken chasseur last week after finding the recipe on BBC good food. The chicken lasted me for 3 days, had it with different things on different days, mashed potato one day and salad another day. Brilliant recipe. Easy to make. Utterly delicious, I think the chicken actually tasted better the second day.  The one thing was I think I put too much tomato puree, and the dish was slightly sour the first time I ate it, but i left it in the fridge and the flavours concentrated nicely and it was absolutely delicious the next day. I made mashed potatoes with cream and butter, and the texture was absolutely divine, better than milk :) Yeah I'm gonna be so fat!!

I also somehow managed to finish 3/4 of a bottle of red wine making this dish. LOL. I wonder if most people make French food not sober! They do use quite a lot of wine in their cooking. 

I went to Asda the other day, and now I'm a proud owner of a thyme and basil plant. Although I have been dutifully watering it, it seems that it's about to die! I'm so sad :( Maybe I'll just eat it all up.

Ingredients:

Ingredients

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

1. Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.
2. Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
3. Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put the chicken legs back into the sauce and serve. 

Addendum:

I made this again, I think it's actually quite important to use more expensive ingredients. Second time around, I used more expensive French wine-Burgundy and tomato puree from Napolina and it made such a big difference to the taste. Definitely tasted better the second time around.