1.Preheat oven to 160°C/325°F. Make a bouquet garni by tying the bay leaf, thyme sprigs and parsley stalks together with kitchen string.
2.Coat chicken in flour seasoned with salt and freshly ground black pepper; shake away excess flour.
3.Heat half the oil in a large casserole over medium-high heat; cook chicken, in two batches, 5 minutes or until browned all over. Remove from pan.
4.Heat remaining oil in same dish over medium heat; cook leek, for 2 minutes or until softened slightly. Add garlic; cook, stirring, 1 minute or until fragrant. Add wine; bring to the boil. Cook, stirring until reduced by half.
5.Return chicken and any juices to dish with bouquet garni, stock, potatoes and mushrooms. Bring to the boil. Cover; cook in the oven for 1 hour or until chicken is very tender. Stir in mustard, cream, peas and parsley; stand, covered, for 5 minutes. Remove bouquet garni before serving.
Trimmed skinless chicken drumsticks are sometime called “lovely legs” and are available from specialty chicken shops. If you can’t find them, just remove the skin from regular drumsticks.Note