Fettuccine With Chicken And Mushroom Ragu

• 3 None chicken legs, cut in half between the thigh and drumstick
• 2 tbsp all-purpose flour, seasoned
• 1 tbsp oil
• 3 None medium onions, quartered
• 2 cloves garlic, chopped
• 7 oz button mushrooms, chopped
• 2 cups chicken stock
• 1 tbsp thyme, chopped
• 14 oz fettuccine

1. Toss chicken in flour to coat, shaking off any excess. Heat half the oil in a large, heavy-based saucepan on high. Cook chicken for 5 mins, until browned. Remove chicken from pan.
2. Heat remaining oil in same pan on medium and cook onions, garlic and mushrooms for 5-7 mins, until softened.
3. Return chicken to pan and add stock and thyme. Bring to boil. Reduce heat to low, cover and simmer gently for 30 mins, until chicken is tender.
4. Meanwhile, cook fettuccine according to package instructions. Drain.
5. Remove chicken with a slotted spoon and shred coarsely. Return chicken meat to pan. Toss with fettuccine and serve immediately.

chicken, flour, oil, onions, garlic, button mushrooms, chicken stock, thyme, fettuccine

Taken from recipes-plus.com/api/v2.0/recipes/24734 (may not work)