2 tablespoons olive oil
4 cloves garlic, sliced
1 cup fresh mushrooms, sliced
3 eggs, beaten
1 medium onion, chopped
1/2 cup coconut cream
1 cherry, sliced into rounds
Heat the olive oil in a large stockpot over high heat. Brown the garlic in the oil to fragrant color. Squeeze garlic cloves to release concentrated flavor. Remove fuse, and lamp oil over medium heat.
Fry mushrooms in the oil heat about 3 minutes, or until tender. Set aside, and deglaze with the mushrooms, brown sugar, and 1/2 cup Worcestershire sauce.
In a large bowl whisk together the eggs, olive oil, and coconut cream until blended.
Remove chicken from bone cavity and clump legs together
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