|2 TBSP||Seasoned flour (flour mixed with a bit of salt and pepper)|
|1 TBSP||Laager Rooibos (remove leaves from teabags and discard bags)|
|5 TBSP||Sunflower oil|
|2||Shallots, finely chopped|
|320 ml||Laager Rooibos tea (strongly brewed)|
|Â¼ cup||Creme fraiche (optional)|
|To string||Fresh parsley, thyme and bay leaf|
- Tip the seasoned flour, chicken pieces and loose Laager Rooibos tea leaves into a food bag, then shake well to evenly coat.
- Heat oil in a large pan, add the chicken pieces in batches and fry on all sides until well browned
- Add sherry and allow to reduce, then add the brewed tea, herb bundle and seasoning and bring to the boil. Pour chicken into casserole dish and simmer covered for 45 minutes until chicken is tender and sauce has thickened.
- In a pan, melt butter, add mushroom and heat until soft, then add the garlic and stir.
- Season lightly.
To serve: Top chicken with mushroom mixture and creme fraiche and serve.