Chicken stew seasoned with Txakolí wine

For the chicken thigh: ragout

• Prepare the drumsticks from the chicken thighs.
• Make a poultry stock.
• Chop onion and leek into brunoise and then sauté.
• Add salt and flour to the drumsticks, then sauté and add the vegetables. Sprinkle a little flour and pour over some txakoli, then let reduce and add the stock without covering completely.
• Fillet and sauté the mushrooms and add them to the drumsticks when they are almost cooked, then add the reduced cream and season with salt.

For the cooked pears:

• Peel and remove the seeds from the pears.
• Cook the pears with water, sugar and wine.
• Once the pears are softened remove them and cut them into halves and then into fan shapes.

HOW TO SERVE

• Place the pears on a baking tray with some margarine and cook au gratin.
• Plate up the drumsticks, pour the sauce over the top and serve together with the pears.