Ingredients

6 to 8 free range Chicken thighs (with skin and on bone) Flour for dusting Oil and butter for frying 10 French shallots or baby onions pealed 4 cloves of garlic sliced 1 leek sliced 80gms pancetta thinly sliced 150gm button mushrooms cut in halves Splash cognac (optional, but delicious) 1 cups dry white wine 15gms dried morels soaked in water 500 ml good chicken stock 6 sage leaves 1 Tablespoon fresh tarragon 1 Tablespoon fresh Thyme 3 bay leaves Salt and pepper

Description

Coat Chicken In Flour. In A Heavy Based Casserole Dish Put Generous Amount Of Butter And Oil To Lightly Fry Chicken On Both Sides Until Golden - Then Remove. Brown Whole Baby Onions And Remove. Sauté Leek, Pancetta, And Button Mushrooms For A Few Minutes

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