Chicken and mushroom ragu
- Heat a large heavy-based casserole pan, add oil and brown sliced mushrooms, adding a little more oil as needed. Remove mushrooms to one side.
- Cook sliced onion in the same pan for 5 minutes to soften but not colour. Add chopped garlic and cook for 1 minute longer. Stir in balsamic, wine, stock and tomato paste and bring to the boil. Add cornflour dissolved into a little bit of cold water and stir over heat, until mixture thickens.
- Add chicken (thigh and drumstick separate) and mushrooms, turning to coat with sauce. Half cover pan and simmer very gently for 1 hour, until chicken is very tender.
- Adjust seasoning with salt and pepper to taste. Serve with creamy polenta or plain fettuccine and steamed greens.