1. Prepare a boneless chicken leg. Cut it slightly to prevent curling up while cooking. Season it with salt and black pepper.
2. Heat a pan. Usually I don’t add in oil, cos chicken leg contains fat. So Just sear the chicken with skin side down. Fry with medium-low heat for 3-5 mins or till skin turns golden. Flip it over and fry the other side till brownish too.
3. Chicken out into a plate. There will be some oil left in the pan. Just use it to saute 1 chopped garlic clove. Then add in mushroom slices. Stir fry till aromatic.
4. Pour in 1/2 cup stock. Simmer for 3 mins.
5. Add in 1/4 cup milk, also season with salt, pepper and mixed dried herbs.
6. Put Chicken back into the pan. Simmer for 10 mins to let it completely be cooked.
7. Condense the soup by adding starch water. Keep stirring to reduce the sauce.
8. And place chicken chop with sauce over cooked penne.

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