For each person, you will need:
- 1 chicken leg (skin on)
- 1 rasher streaky bacon
- 1 large flat mushroon
- half a medium onion
- 1 clove garlic
You will also need:
- a bottle of white vin de pays d'Oc (nothing fancy, but as zingy as possible)
- double cream
- a heavy-bottomed casserole pan
Dice the streaky bacon and fry in some olive oil, in the heavy casserole pan. While this cooks, dice the onion, then add it to the pan. Dice the mushrooms while the onion and bacon fry together, and then add them to the pan. Finally, crush the garlic and add that too. While they sautee, cut the chicken legs in half across the knee joint.
Take the bacon, onion, mushroom and garlic mixture out of the pan, and keep it warm in a bowl. Add more olive oil to the pan and add the chicken legs, browning the skin on both sides. If you feel confident enough to do so, add a glass of the wine and flame it. If not, return the bacon, onion, mushroom and garlic to the pan, and add enough wine to just cover everything.
Simmer fairly hard for 10 minutes, until the level of liquid is reduced and the chicken legs are poking out. Add enough cream double to cover everything. Simmer hard for another 10-15 minutes, until the chicken is cooked and the liquid is reduced by about half, and thick enough to coat the back of a metal spoon.
Serve with brown rice, salad and crusty bread.
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