Ingredients:
4 boiling potatoes, peeled and diced
2 tbsp olive oil
4 chicken drumsticks, skin removed
4 chicken thighs, skin removed
salt and freshly ground black pepper
2 tbsp all-purpose flour
4oz (115g) small white mushrooms
4 shallots, sliced
2 garlic cloves, minced
2 tsp chopped rosemary
2⁄3 cup dry white wine
1 1⁄4 cups chicken stock
1 bay leaf

Method:
1 Cook the potatoes in a saucepan of boiling water for 5 minutes. Drain well.

2 Heat the oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper and dust with the flour.

3 Add to the pan and cook, turning often, about 6 minutes, until browned. Transfer to a plate. Add the shallots to the pan and cook, stirring often, about 2 minutes, until softened. Add the potatoes, mushrooms, garlic, and rosemary, and cook 2 minutes more.

4 Add the wine, bring to a boil, and cook for 1 minute. Add the stock and return to the boil.

5 Return the chicken to the pan, add the bay leaf, and cover. Reduce the heat and simmer about 50 minutes, or until the chicken is very tender.

6 Discard the bay leaf and adjust the seasoning with salt and pepper. Serve hot.

Chicken fricassee recipe