4 chicken lovely legs (600g)
4 chicken thigh cutlets, skin removed (850g)
1 tblsp plain flour
Salt and pepper, to taste
2 tblsps olive oil
200g shortcut bacon, chopped
1 large leek, quartered lengthways, sliced
¼ cup chopped fresh sage leaves
3 cloves garlic, crushed
½ cup white wine
1 cup chicken stock
500g chat potatoes, halved
¼ cup Dijon mustard
1 cup frozen peas
Toss chicken in flour seasoned with salt and pepper in a large bowl.
Heat 1 tblsp of oil in a large, deep frying pan over a high heat. Add
chicken in two batches. Cook, turning occasionally, for about 5 minutes, or until browned. Remove.
Heat remaining oil in same pan over a medium heat. Add bacon, leek, sage and garlic. Cook, stirring, for 3 minutes. Add wine. Boil until reduced by half. Return chicken to pan.
Add stock, potatoes and mustard. Bring to boil. Simmer, covered, for about 1 hour, or until chicken is cooked. Add peas. Cook for further 2 minutes. Serve.
This recipe originally appeared on New Idea Food