Whisk the garlic with the sherry and de soy sauce, and let the chicken drumsticks sit in the meat juices for 1 hour, turning several times. Fry the drained drumsticks on all sides in hot oil.
Now fill up the gravy with the soup and the marinade. Add the morels and cook for half an hour with the lid on. Cook the leek rings and the mushrooms in heated butter for 10 minutes, stirring continuously. Bind the vegetables with the starch powder, season with salt and pepper, then fold into the chicken legs.
Delicious with long grain rice.
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