Now that’s an image – this recipe delivers in all of the best ways possible.

Serves 4

1 package bone in skin on thighs

1 package chicken legs

2 packages cremini mushrooms sliced thickly

4 tablespoons butter

1/2 cup chicken stock

chopped flat leaf parsley to garnish

Season chicken parts generously with salt and pepper. In a dutch oven or large pot heat over medium high and add 1 tablespoon of butter and 1/2 of chicken skin down. Let brown for a couple of minutes and flip and cook on other side for another couple of minutes. Remove to a plate add another tablespoon of butter and repeat with the rest of the chicken. When you have cooked both sides of the second batch add the other chicken back in. Add the stock ,mushrooms and remaining butter. Cover , reduce heat to medium low and cook for another 25 minutes.

Serve with cous cous and a green salad.