ERIC LYONS FREE RANGE POULTRY

Dave Pete and Rod Adlington
Image of a Roasted Chicken

LOCALLY SOURCED POULTRY AND EGGS

Our Poultry and eggs come from farms just a short ride away from Knowle.
The poultry is award winning and is supplied by Adlington Ltd who for three generations have been providing exemplary premium products for the British fine food market.

Our eggs come from Temple farm, 10 minutes down the road from our shop, you can’t get any more local than that!
The farm has 800 acres of land. where chickens roam freely around all day just how they should do.

Chicken Chasseur Recipe

Ingredients

  • 1 tsp olive oil
  • 25g butter
  • 4 chicken legs
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 200g pack small button or chestnut mushrooms
  • 225ml red wine
  • 2 tbsp tomato purée
  • 2 thyme sprigs
  • 500ml chicken stock

Method

  1. Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.
  2. Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.
  3. Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.
  4. Add 2 crushed garlic cloves, cook for about 1 min, add 200g small button or chestnut mushrooms, cook for 2 mins, then add 225ml red wine.
  5. Stir in 2 tbsp tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in 2 thyme sprigs and pour over 500ml chicken stock.
  6. Slip the chicken legs back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
  7. Remove the chicken legs from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
Our Free Range Chickens

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