| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken legs and thighs; ski |
| 3/4 |
c |
Malt vinegar |
| 1/2 |
c |
Dry white wine |
| 2 |
|
Large shallots; thinly slice |
| 2 |
tb |
Basil leaves; fresh or |
| 2 |
ts |
Basil; dried |
|
|
Ground pepper; fresh |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Marinade: combine everything but chicken and simmer for 2 minutes. Pour the
marinade over the chicken; cover with plastic and refrigerate for 8 hours
or overnight. Preheat broiler. Remove the legs from the marinade and ar-
range them in a broiler pan...that is foil lined. Broil the legs 3 1/2"
below (or above) heat source for about 8 minutes...brushing with the
marinade. Cal 281; Pro 30g; Total fat 15g; sod 233 WW 3 0r 4 Pt; 1 fat; 30
cal
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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