Budget buster: chicken drumstick and vege casserole

The great thing about this weather is having the oven on and having delicious smells sweeping through the house.  I have deliveries quite regularly to the house - call it an addiction to online shopping....  anyways when I open the door both of the regular delivery drivers ask:  'what's cooking today?'   and I tell them and they ask 'what's in that?' or 'I love that' or mostly 'that smells great'... I should really give them my business card now I think about it.

This is one such casserole which foreshadows something delicious with it's aroma whilst cooking.   I hope you like it!


Ingredients:
1.5 kg (or 8) chicken drumsticks
1 stalk celery, diced
1 brown onion, diced
1 carrot, sliced or diced
1/2 cup dry white wine
1 tsp dried mixed herbs - or fresh - I used some tarragon, thyme and parsley
1 litre chicken stock
1 tb dijon mustard
1 tb cornflour
5 button mushrooms, finely sliced


Method:
Preheat oven to 170 degrees c

In a large pot, add some oil and toss your drumsticks in until they seal/cook a little on each side, remove from the pan.

Add carrots, celery and onion and simmer until the onion softens (about 5 minutes)

In a jug mix the mustard and herbs into your stock

Pour the wine and a little stock into your veges and let them simmer for about 5 more minutes...

 Then add the rest of the stock and the and chicken legs back and pop into the oven (transfer to an oven proof dish if necessary) with the lid (or aluminium foil) on for 45 minutes.

 Then lastly, stir through the mushrooms and return to the oven for a further hour.

Serve on rice!

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