| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken legs. |
| 2 |
|
Onions |
| 2 |
|
Rashers smoked bacon. |
| 4 |
tb |
Groundnut oil. |
| 200 |
g |
Mushrooms. |
| 1 |
tb |
Cider vinegar. |
| 1/4 |
l |
Cider. |
|
|
Flour |
|
|
Salt; pepper. |
INSTRUCTIONS
1 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.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”