Yellow Leg Chanterelles and Chicken

Name: Yellow Leg Chanterelles and Chicken
Yield: Serves Two
Ingredients: oil, white wine, double cream, pepper and salt; oil, white wine, double cream, pepper and salt; 2 cloves garlic, chopped; 1 large onion, cut in rings; 4 chicken thighs; 30–40 yellow legs; oil, white wine, double cream, pepper and salt; oil, white wine, double cream, pepper and salt; oil, white wine, double cream, pepper and salt

Preparation info

Serves
Two

Difficulty
Easy

Appears in

Wild Food

By Roger Phillips

Published 1986

About

Ingredients

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

Side dish
Gluten-free
Spicy

Method

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.