Mashed potatoes and pan-seared chicken w/ oyster mushroom sauce.

Mashed potatoes and pan-seared chicken w/ oyster mushroom sauce.


So I have this super awesome assistant. As in, Topedo of life! And she likes food ehn! Luckily for me she’s easy to please. I had this awesome oyster mushroom sauce leftover from cooking dinner for other people’s husbands (Lord send me my own na!) so I decided to make some chicken and mashed potatoes for her for lunch. She was so appreciative I thought she was going to propose. Thankfully she didn’t and I don’t have to do 14 years in prison, but she cleared her plate nicely and so did I.

Make this for dinner tonight and let your people praise you for blessing their tummies with oyibo mede-mede



5 Whole chicken legs

2 tablespoons Vegetable oil

0.25 cup all purpose flour

1 pinch of thyme

1 pinch of black pepper

Salt, paprika and thyme to taste


Preheat oven to 180c

Dry chicken legs thoroughly

Mix together flour and spices and spread on a flat try

Coat chicken legs in flour mixture till well covered


Heat oil in large skillet

Transfer chicken legs, skin side down to heated skillet and fry till golden brown and skin is crispy.

Turn over and sear underside for 3 minutes

Transfer chicken legs to tray, crispy skin side up and cook in oven for 20 -35 minutes till meat if cooked and juices run clear.

Remove from oven and set aside




1 cup of Oyster mushrooms, chopped

1 tablespoon of butter

1 cup of chopped onions

3 garlic cloves, chopped

1 thumb of ginger, grated

1 cup of cooking cream

1 cup white wine

1.5  cups chicken stock

1 tbsp red pepper flakes

Salt and pepper to taste


Drain the oil from skillet used to brown chicken

Add butter and sauté onions till translucent

Add garlic, ginger and mushrooms and cook till mushrooms are no longer opaque

Add white wine and reduce till only a third of the liquid is left

Add chicken stock and reduce for about five minutes, less if you want a thinner sauce

Add cooking cream and combine well

When mixture bubbles, add red pepper flakes and season with salt and pepper

Transfer finished sauce to a bowl and cover with a piece of cling film just touching the surface to prevent a skin from forming.



6 large Irish potatoes

1 stick of butter

1 cup cooking cream

1 clove of garlic pureed (optional)

salt & black pepper to taste


Peel potatoes and cut into 1 inch cubes

Cover potatoes with cold water and over medium heat bring to a boil

Cook till potatoes are soft

Drain water (preserving about half a cup)

Using a hand held masher, mash potatoes

Add butter, cream and garlic and mash till potatoes are soft and fluffy and there are no longer any large lumps

Season with salt and pepper

To serve, pour oyster over chicken leg and serve with mashed potatoes. Can also add steamed veggies

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Comments (2)

  1. Coco

    February 16, 2017 - AT 12:55 pm

    Hi Imade,
    Can i make an serve this meal to a pregnant woman? I am thinking of making this to host my pregnant friend and her husband. I see there is alcohol in the ingredients list. What’s your take? Does the alcohol evaporate and leave just a neglible quantity in the food? Pray tell

    • HeelsintheKitchen

      May 19, 2017 - AT 1:12 am

      Hi Coco!

      So sorry about the super late reply. Yes you can absolutely serve this to a pregnant lady. The alcohol will burn off in the cooking process but if you’re still not comfortable just take the alcohol out. It’ll taste great still!

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