- 8 chicken legs
- 6 rashers streaky bacon, chopped
- 4 shallots, peeled and chopped
- 2 teaspoon chopped marjoram
- 1 can cream of chicken soup
- 2 tablespoons dry sherry
- 1 cup cream
- 2 cups button mushrooms
Preheat oven to 180 C. Heat a little oil in a frypan and brown chicken legs, remove and place in
baking dish. Add bacon, shallots and mushrooms to the pan and sauté
or 2-3 minutes until onion is tender, add to the chicken along with marjoram.
Whisk together cream, soup and sherry and pour over chicken. Cook uncovered
for 30 minutes.