Serves: 4
Ingredients:
- Boneless skinless Chicken legs – 4, each cut across at the joint into 2
- Garlic cloves – 8
- Ginger – 1½”
- Coarse ground/ pounded Pepper – 1 tablespoon full
- Worcestershire sauce – 1½ tablespoons (optional)
- Salt – 1 teaspoon
- Button Mushrooms – 300 grams, chopped small
- Oil – 1 tablespoon
- Butter – 2 tablespoons
- Small Onion – 1, chopped fine
- Plain Flour – 3 tablespoons
- Garlic -3 cloves chopped
- Grated Ginger – 1 teaspoon
- Celery stalk – 1 small, chopped
- Parsley Stalk -1 (save the leaves for garnish)
- Coarse ground/ pounded Pepper – 1 tablespoon
- Water/ chicken stock/ vegetable stock – 1 cup
- Milk – 1 cup
- Cream – 3 tablespoons
- Salt – to taste
Method:
- In a mixing bowl large enough to hold all the chicken. Throw in all the ingredients from 1 to 6, mix and marinade the chicken for an hour in the refrigerator.
- Heat an iron skillet/ grill pan. Shake the marinade off the chicken legs (reserve the excess marinade for the sauce) and spread them on the hot skillet. Cover and cook until well done. Continue cooking, without the lid, for 20 -25 more minutes moving the chicken around a little until slightly brown and only just moist.
- In a separate pan, saute the mushrooms with a pinch or two of pepper. Set aside.
- Mix the water/stock, milk, cream in a bowl. Set aside.
- Heat a deep casserole. Add the oil, butter, onion and fry until the onions turn translucent.
- Stir in the flour, cook stirring all the while, until it no longer smells raw.
- Next add in garlic, ginger, celery and parsley stalks and the pepper. Mix well and then whisk in the milk and water mix along with the reserved marinade. Cook whisking all the while until the sauce thickens.
- Add the sauteed mushroom, stir well and slide in the cooked chicken. Allow it to bubble away for 10 minutes.
- Take the casserole off the heat. Serve the chicken with a heap of steamed vegetables and mash potato.