Words by The Cornish Chef | Images by Ali Green
The man behind the mastery; using Cornwall’s bountiful larder to create a rustic, hearty menu.
200g smoked bacon
4 garlic cloves
1 tbsp rapeseed oil
4 large chicken legs (or 8 smaller legs or thighs)
500ml dry white wine
300ml chicken stock
300ml double cream
Salt & pepper
Bunch of parsley
Serve with crusty bread
Finely chop the bacon, onion, leek, mushrooms and thinly slice the garlic. Heat your oil in a large casserole dish or saucepan over a medium-high heat.
Cook your bacon off before removing from the pan and then sear your chicken in the bacon fat before removing from the pan and set aside.
Cook off the onion, leek and mushrooms before adding the bacon and chicken back into the pan. Add the wine and enough stock to cover the chicken pieces. Reduce the heat to a simmer and cook for 35 mins until tender.
Add cream to the remaining liquid before simmering for 10 to 15 mins until the sauce thickens and reduces a little. Season to taste and scatter with fresh parsley before serving.