Chicken Pimiento Casserole

• 1 kg chicken legs
• 3 pcs pimientos or 3 small orange peppers (this give you near similar flavour), chopped
• 1 cup evaporated milk
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 pcs shallots, finely chopped
• 4 cloves garlic, minced
• 1 cup water
• 2 tbsp flour
• 3 tbsp butter
• salt
• freshly ground black pepper
• oil

1. Season chicken with salt and pepper.
2. In a heavy pan add small amount of oil and brown chicken pieces in batches. Remove chicken from pan then set aside.
3. Add butter in the same pan then saute garlic and shallots.
4. Add flour and mix until thick.
5. Add water, thyme, oregano and chicken then simmer in low heat for 15 to 20 minutes.
6. Add pimientos and simmer for 5 minutes.
7. Add evaporated milk then simmer for 5 more minutes.
8. Season with salt and freshly ground black pepper then serve.

chicken, pimientos, milk, thyme, oregano, shallots, garlic, water, flour, butter, salt, freshly ground black pepper, oil

Taken from www.epicurious.com/recipes/member/views/chicken-pimiento-casserole-51510421 (may not work)