Serves

4

Ingredients

4 Marinated Chicken Legs (Apolónia Butcher) • 250g Shallots • 250g Mushrooms • 1 Red Onion • 2 Garlic Cloves • 1 Bay Leaf • 1 Sprig Thyme • 50g Celery • 500ml D. Maria Red Wine • 30g Butter • 20g Flour •1Tbsp Tomato Pulp • 30ml Brandy •  30g Vitacress Parsley • 10g Sugar

Method

Season the chicken with salt, pepper, olive oil, thyme, bay leaf, parsley tips, red onion, celery and red wine until the meat is covered • If you can, you should do this on the day prior to cooking • Peel the shallots and cut the stems off the mushrooms, adding them to the marinade • Sauté the shallots in a frying pan or small saucepan in a little olive oil and a knob of butter • Use a little of the sugar and mix continuously to avoid burning • Remove the shallots and keep for later • Sauté the mushrooms, season with salt and pepper, and then remove from the pan and keep for later • In the same pan, sauté the chicken pieces, previously removed from the marinade and drained • Dust with a little flour to help achieve colour and also as a thickening agent for the sauce • Drizzle with brandy and mix until the alcohol has evaporated • Refresh with the marinade and let it cook for a while (10-12 minutes on a low heat) • Place the chicken pieces in the pan and add the shallots and the mushrooms, and the tomato pulp • Put the resulting sauce through a strainer and add it to the pan • Cook for 15-20 minutes over a low heat, checking the seasoning and sprinkle with fresh herbs • Serve with white rice or vegetables