Often served to guests as part of our table d’hôte menu.
Autumn in the Pyrénées is dry and sunny, the perfect time for visitors. From September onwards we are welcoming groups and hikers and cyclists but appreciate a hearty meal after a day in the mountains!
4 free range chicken legs
2 tablespoons of flour
3 tablespoons of rapeseed oil
200ml dry cider
150g wild mushrooms or 2 onions, sliced
1 bay leaf
handful of fresh thyme or teaspoon of dried
handful of parsley
2 teaspoons of Dijon mustard
3 tablespoons of creme fraiche or double cream
salt and pepper
Preheat the oven to 150ºC/Gas mark 2
Season the flour and place in a plastic bag. Add the chicken legs one at a time ensuring each leg is covered with the flour. Shake gently.
Heat a couple of tablespoons of rapeseed oil in a frying pan over a medium-high heat. Carefully brown the chicken legs and transfer to a casserole dish.
Add a little more oil to the frying pan and add the mushrooms or onions, bay leaf and thyme. Scrape the bottom of the pan and carefully loosen. Pour the cider into the casserole dish covering the chicken. Put on a lid and place into the oven for 1 hour - 1h.30 mins. Check halfway and top up with cider if necessary. Ensure the chicken is cooked and remove from the oven.
Pour the juices into a saucepan leaving the chicken in the casserole dish. Stir in the cream and 2 teaspoons of mustard and bring to a gentle simmer. Taste and adjust seasoning. Return to the casserole dish and bring to the boil.
Serve in pasta bowls with spicy roasted cubed potatoes. Sprinkle with chopped parsley.