| 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
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”