4. 放入荷兰烤箱，中火加热，加入1汤匙植物油. 将鸡腿放入锅中，带皮的一面朝下. Cook until browned; turn and continue cooking until browned on other side, about 3 minutes per side. 将鸡肉从火上移开备用.
5. 将温度降至中温. 加入茴香，芹菜，百里香整枝和月桂叶. Sauté蔬菜大约3分钟，直到浅棕色. 向锅中倒入半杯鸡汤，搅拌至脱釉. 将鸡肉放回锅中，带皮一面朝上，加入剩余的鸡汤. 用文火煮. Cover pot with lid and place in oven; cook 15 to 20 minutes or until chicken is completely cooked.
8. While liquid is boiling, add remaining vegetable oil to medium skillet; warm over medium heat. 将蘑菇放入锅中sauté，直到其枯萎，大约6分钟. 熄火. 在蘑菇上加入少量的炖汁，再加入烟熏红辣椒粉. In small bowl, stir together cornstarch and water; add this mixture to pan and stir well. 让酱汁继续煮到变稠，大约6分钟. 用剩下的盐给酱汁调味.
