| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Sami | Poultry etc, Main dish | 4 | Servings |
INGREDIENTS
| 4 | Chicken legs | |
| 1/4 | c | All-purpose flour |
| 3/4 | ts | Dried thyme |
| 1/4 | ts | Pepper |
| 1 | tb | Vegetable oil |
| 1 | Onion, chopped | |
| 1 | lb | Fresh mushrooms, [6 cups] thickly sliced |
| 1/2 | c | Apple juice |
| 1 | tb | Balsamic or cider vinegar |
| 1/4 | ts | Salt |
| Fresh parsley, chopped |
INSTRUCTIONS
Serve with Spinach Salad, Mashed Sweet Potatoes, Applesauce Pull skin off lets; separate at joint. In plastic bag, combine flour, thyme and pepper. Add chicken pieces, in batches if necessary; shake to coat well. In skillet over medium-high heat, heat oil; brown chicken legs on all sides for 10 minutes. Transfer to plate. Reduce heat to medium; cook onion, stirring, for about 5 minutes or until softened. Add mushrooms; cook, stirring, for about 10 minutes or until tender. Stir in apple juice and balsamic vinegar, deglaze pan while bringing to boil. Return chicken to pan; bring to boil. Reduce heat; cover and simmer for 15 minutes. Uncover and cook for about 5 minutes or until juices run clear when chicken is pierced. Stir in salt ans sprinkle with parsley. Per serving: about 250 calories, 29 g protein, 9 g fat, 13 g carbohydrate good source iron. Other recipes in group: Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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