Braised chicken legs with mushrooms

4 portions 

INGREDIENTS

• 4 chicken legs with skin (or guinea fowl legs) 
• 100 ml olive oil to sear the meat 
• 2 large French shallots, cut in half lengthwise
• 2 cloves of garlic, roughly chopped
• A bouquet garni tied with string (fresh thyme, a few sprigs of parsley, 2 bay leaves) 
• 250 ml of dry white wine 
• Salt and pepper 
• 500 ml beef stock (or poultry ) 
• 10g dried wild mushrooms 
• 200 gr of button mushrooms or wild mushrooms of your choice 
• 50g of butter 
• 150 ml of 35% cream 
• Chopped parsley 

INSTRUCTIONS

1. Salt the chicken thighs.
2. Heat a heavy-bottomed casserole dish over medium-high heat, pour in half the olive oil and sear the poultry legs on each side until a nice golden brown color is obtained. To book. 
3. Discard the remaining fat then pour the second half of olive oil into the casserole dish. Reduce heat to low and sweat the French shallots and garlic.
4. Deglaze with white wine, reduce the liquid by half then add the veal stock. Bring to the boil and add the bouquet garni and the dried mushrooms. Add a good pinch of salt and pepper. Return the chicken legs to the sauce, skin side up, so that the liquid does not cover the legs so that the skin remains crispy. 
5. Cover and bake at 400°F for 1 hour.
6. Then lower the heat to 375°F, remove the lid and cook for an additional 30 minutes. 
7. Meanwhile, cut the fresh mushrooms into quarters. In a pan over high heat, add the butter then sauté the mushrooms. Salt, pepper and set aside. 
8. The poultry is ready when the flesh comes apart easily and the sauce is quite reduced. Remove the thighs from the sauce, remove the bouquet garni and add the cream.
   Optional: Pass the sauce through a sieve before adding the cream to obtain a very smooth sauce. 
9. Add the sautéed mushrooms, chopped parsley and adjust the salt and pepper to taste. 
10. Serve with egg pasta.