Cook the rice according to the packet instruction, keep warm aside.
In a casserole dish, over medium high heat, sear the chicken pieces until lightly golden coloured or about 2 minutes. Remove from the pan.
Then, add a drizzle of oil and add the onion, garlic, mushrooms, herbs and green pepper.
Again, sear for 3-4 minutes until light colouration, string once or twice Season to taste.
Now, Sprinkle with flour and stir the flour into the vegetables to coat and cook for 1 minute or so.
Deglaze by pouring the sherry, vegetable stock and milk. ( you can replace the milk with cream for a richer result.) stir to combine.
Add the chicken pieces back into the casserole and bring to simmer. Cover with a lid and let it simmer, over low heat, for a further 20-25 minutes or until the chicken pieces are fully cooked.
Check the seasoning, and the texture of the sauce. If too thick add a drop of water to loosen the sauce.
Sprinkle with chopped parsley or fresh herbs and serve immediately with boiled rice.
