Chicken in Mushroom Sauce

This is my Janet Maami's recipe. I've modified it a little.

Ingredients

1 whole chicken, curry cut
2 packets of mushrooms
1 chicken stock cube, I use Kallo's organic stock
1/2 tablespoon of freshly ground pepper
6 tablespoons of onion paste
2 tablespoons of ginger and garlic paste each
2 bay leaves
A sprig of fresh herb of something - preferably tarragon or rosemary

In a litre of water, throw in a stock cube and let it dissolve.
In the meantime, coat the chicken with breadcrumbs and brown them in butter in a frying pan. I like to mix in a little spice in my breadcrumbs, so try some chilli flakes and dry oregano. Keep aside.
Take a big pot and add a tablespoon of oil, when it sizzles, drop in 2 bay leaves.
Add the onion, ginger and garlic pastes and brown.
Once done, add the mushrooms and let them cook.
In 5 minutes, add about 2 big cups of the dissolved stock, the chicken, salt, pepper and a fresh sprig.
Cover and cook till tender. Garnish with some more fresh herbs and serve with french bread and a green tossed salad.