Saturday night cooking will be lots of mushrooms and green pepper in a bowlful of chicken legs. The recipe is as follows:
Ingredients
Sliced Mushrooms
Sliced Green Bell Peppers
Chicken Legs
Chopped Shallots
Crushed Garlic
Ginger Paste
Bay Leaves
Slitted Green chilies
Red Wine Vinegar
Chicken Stock
Black Pepper
Thyme
Cornstarch
Salt
Olive Oil
Method
1. In a wok, heat oil and add bay leaves, green chilies, crushed garlic, ginger paste and shallots.
2. Fry for some time and add chicken legs and red wine vinegar.
3. Fry for sometime and add mushroom, green bell pepper, salt, black pepper and thyme.
4. Fry it on high heat, stirring constantly for 10 minutes.
5. Add chicken stock and simmer until the chicken legs are tender.
6. Add a spoonful of cornstarch and simmer for 10 minutes. Garnish it with cherry tomatoes.
