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Make-ahead: Chicken Baked With Red Onions And

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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=-]   PA_Meadows@msn.com  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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