The beauty of this dish is that, although it’s a very simple and easy supper dish to make any day of the week, it’s pretty dinner-party worthy too. I buy the French-style chicken legs (thigh and drumstick), one each is usually enough if you serve it with a little rice or creamy mash and green beans or tender stem. The mixture of dried and fresh mushrooms gives a lovely deep flavour to the sauce and the cream and Madeira add that little bit of luxury.

• Serves 4
• 4 French-cut chicken legs – thigh and drumstick
• 30g dried porcini mushrooms
• 250g chestnut mushrooms, sliced
• 1 tbs Madeira
• 1 tbsp light olive oil
• 40g butter
• 1 tbsp double cream
• 1 tbsp finely chopped fresh parsley
• 1 large banana shallot
• 1 clove of garlic, finely grated
• Salt and pepper

To make…

• To prepare the dried porcini mushrooms, put them in a jug and cover with boiling water. Soak for about an hour, drain but be sure to retain the stock. Chop the mushrooms very finely and set aside.
• Preheat the oven to 160C.
• Melt the oil and half the butter in a non-stick casserole. Brown the chicken pieces and set aside. Add the extra butter and fry the chopped chestnut mushrooms until brown. Set aside.
• Add the chopped shallot and garlic cook gently for 5 minutes or so until soft and golden. Stir in the dried mushrooms and cook for a moment. Add the chestnut mushrooms. Next, pour in the Madeira, it should evaporate quite quickly. Stir in the reserved mushroom liquor and the cream. Season with a little salt and pepper.
• Add the chicken pieces, cover with the lid and cook in the oven for 45 minutes. The chicken should be tender and the sauce thickened. Scatter with chopped parsley before serving.

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