I'm not sure this is particularly authentic, but it's pretty close in spirit to what we used to call chasseur at home, bar the dried porcini, of course – tinned mushrooms were more the style in 1978! If there are any leftovers, shred the meat off the bone and serve it over fettuccini with the sauce for a second meal.
25g/1oz dried porcini
2 tbsp olive oil, for frying
4 chicken legs, thighs and drumsticks separated
8 shallots, peeled and halved
4 garlic cloves, sliced
2 bay leaves
150ml/¼ pint white wine
300ml/½ pint chicken stock
3 tbsp crème fraîche
Squeeze lemon juice
2 tbsp chopped tarragon
Handful flat-leaf parsley, roughly chopped
Soak the mushrooms in 100ml/3½ fl oz boiling water for 15 minutes, then lift from the water and roughly chop. Save the soaking liquid. Heat the oil in a large, shallow casserole dish over a medium-high heat.
Season the chicken with salt and freshly ground black pepper and brown all over for 15 minutes, or until golden-brown.
Add the shallots and cook for a couple of minutes, turning them occasionally until they start taking on some colour.
Add the garlic and chopped porcini, cook for 2 minutes then add the bay leaves and wine. Bubble for a few minutes and pour in the chicken stock and porcini soaking water.
Bring to the boil, partially cover, and simmer for 45 minutes, or until the chicken is really tender. Stir in the crème fraîche and tarragon and top with parsley. Serve with rice or roasted potatoes.
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