2 Tbls seasoned flour
1 Tbls loose Rooibos tea leaves
8 chicken pieces
5 Tbls sunflower oil
2 shallots, finely chopped
180 ml sherry
320 ml strongly brewed Rooibos tea
Fresh parsley, thyme and bay leaf tied to string 2 Tbls minced garlic
50 g butter
200 g mushrooms
1/4 cup cream
Tip the seasoned flour, chicken pieces and loose tea leaves in a food bag. Shake well to evenly coat.
Heat oil in a large pan, add the chicken pieces, a few at a time, fry on all sides till well browned.
Add sherry and allow to reduce a little bit. Add the tea, herb bundle and seasoning. Bring to the boil. Pour chicken into casserole dish. Simmer for 45 minutes (covered) until chicken is tender and sauce has thickened.
In a pan, melt butter, add mushroom, heat till soft. Add in the garlic and stir. Season lightly.
Top chicken with mushroom mixture and Crème fraîche and serve.