Ingredients
8 chicken shanks
400g small mushrooms
3 garlic cloves
4 tbsp olive oil
120 ml cream (10% fat)
2 parsley sprigs
salt
freshly ground black pepper
Step by step recipe
Step 1
Pat chicken shanks dry with paper towels, salt and sprinkle with pepper. In a large non-stick frying pan, heat 3 tbsp of olive oil and place the shanks. Fry over a medium heat until golden, 4 minutes on each side. Transfer to a plate.
Step 2
Pour the remaining oil into the same frying pan, put the halved mushrooms and chopped garlic, salt and cook for 2 minutes. Return the chicken to the pan, add 200ml of hot water, reduce the heat and braise under a lid for a further 20 minutes.
Step 3
Place the shanks on a plate, cover with foil and keep warm. Pour the cream into a pan with the mushrooms and bring to the boil over a high heat. Cook the sauce for 3 minutes, stirring several times. Arrange the shanks on plates, pour over the mushroom sauce and sprinkle with the finely chopped parsley.