| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Canadian | Main dish, Poultry etc | 4 | Servings |
INGREDIENTS
| 3 | T | Butter |
| 4 | Chicken legs, separated | |
| into drumstick and thigh | ||
| Salt | ||
| Pepper | ||
| 1 | lb | Mushrooms, thinly sliced |
| 1/2 | t | Dried marjoram |
| 1/2 | t | Dried thyme |
| pn | Nutmeg, grated | |
| 2 | Red onions, chopped | |
| 1/2 | c | Chicken stock |
| Fresh parsley, chopped |
INSTRUCTIONS
In large skillet, heat 1 tb of the butter over medium-high heat; brown chicken lightly in batches. Sprinkle with salt and pepper; transfer to plate. Pour off grease from skillet. Add mushrooms to skillet; stir in marjoram, thyme, nutmeg, and salt and pepper to taste; cook over medium heat, stirring occasionally, for 10 minutes. Transfer to bowl. In same skillet, heat remaining butter; cook onions for 5 minutes. Season with salt and pepper to taste. Spread half of the onions and one-quarter of the mushrooms in baking dish just big enough to hold chicken in 1 layer. Lay chicken over top. cover with remaining mushrooms and onions. Pour in stock. [Can be prepared to this point, covered and refrigerated for up to 1 day. Bring to room temperature.] Bake, uncovered, in 350F 180C oven for 40-45 minutes or until juices run clear when thigh is pierced. Sprinkle with parsley. 4 servings for $6.25 CDN [Mar/95] Per serving: about 470 calories, 34 g protein, 30 g fat, 17 g carbohydrate excellent source iron. Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: "So Good To Come Home To" [-=PAM=-] [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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