2 Tbls seasoned flour 

8 Chicken pieces  

5 Tbls sunflower oil 

2 leeks, finely chopped 

200 ml medium cream sherry 

300 ml chicken stock  

Spring of parsley, thyme and bay leaf tied to string 

1 Head garlic 

50 g butter 

200 g baby mushrooms 🍄  

1/4 cup Crème fraîche  

Lemon juice, if needed   



Tip flour into food bag. Add chicken pieces and shake well to coat evenly.  

Heat 2 Tbls oil in large pan, add few chicken pieces and fry on all sides till well browned. 

Add sherry and allow to bubble and reduce a little.  Add stock, herb bundle and seasoning, bring to the boil. Pour over chicken in casserole dish.  Cover casserole and simmer for 45 minutes until chicken is tender and sauce has thickened.  

Meanwhile, separate garlic into cloves and put in a small pan and cover with water. Bring to the boil, then simmer for 20-25 minutes till garlic is tender. Drain and cool. Peel.  

Heat half the butter and splash of oil in a frying pan, add mushroom and heat till soft. Tip into bowl.  

Add remaining butter into pan, add garlic and fry gently, shaving pan until lightly browned.  Season lightly.   

Serve chicken with mushrooms and garlic and dollop with Crème fraîche.