Yellow Leg Chanterelles and Chicken

• 30–40 yellow legs
• 4 chicken thighs
• 1 large onion, cut in rings

Lightly brown the chicken in oil on the top of the stove, and then add the onion and garlic. Remove the bottom half of the mushroom stems and add the mushrooms to the pan. Then add 1 large glass of wine. Put into a fairly hot oven and cook for 30 minutes. Check that the chicken is cooked through, then add a generous covering of double cream, season to taste and serve.