You will need:
- 6 fresh chicken legs from El Rancho
- mushrooms
- 1 cup of broth
- 1 tablespoon grape vinegar
- 4 cloves garlic (finely chopped)
- 2 tablespoons full fat cream
- 2 tablespoons coconut milk
- 1 1/2 teaspoon flour
- fresh thyme
- 1 1/2 teaspoon garlic powder
- Salt & black paper
- sliced cherry tomatoes & onions
Steps:
- Preheat oven to 200C.
- Slice mushrooms and finely chop garlic.
- Mix broth, vinegar, and garlic together.
- Transfer mushrooms to a baking dish. Pour the broth mixture over the mushrooms, season with salt and pepper, then stir. Add thyme to the mushrooms.
- To the mushrooms, add cream, coconut milk and flour, stir well. Wait a couple of minutes for the sauce to thicken.
- Bake chicken and mushrooms in the preheated oven for 50-60 minutes, until a nice crust is formed.
- Add to them the sliced tomatoes and onions.
- Top chicken with mushroom sauce then serves with baked potatoes or veggies.