| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Campanile | 4 | Servings | |
INGREDIENTS
| 4 | Chicken legs. | |
| 2 | Onions | |
| 2 | Rashers smoked bacon. | |
| 4 | T | Groundnut oil. |
| 200 | g | Mushrooms. |
| 1 | T | Cider vinegar. |
| 1/4 | Cider. | |
| Flour | ||
| Salt, pepper. |
INSTRUCTIONS
Cut off the sandy part of the mushroom stalk, wash and chop the mushrooms finely. Peel and finely chop the onions. Cut the bacon into cubes. Heat the oil in a high-sided frying pan, fry the onions and bacon until golden. Remove from the pan. 2 Now fry the chicken legs until golden all over, and season. 3 Add the mushrooms to the pan with the chicken legs. Sprinkle with flour and cook for 5 minutes, stirring continuously. 4 Return the bacon and onions to the pan, pour in the cider and vinegar, bring to the boil and lower the heat. Cover the pan and cook over a low heat for a few minutes. Cider was already produced in ancient times. Regulated by Charlemagne, it became established in Normandy and Brittany in the 12th century. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 309
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4mg
Potassium: 172.8mg
Carbohydrates: 65.3g
Fiber: 3.1g
Sugar: 2.8g
Protein: 8.7g