| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Poultry etc, Main dish |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 4 |
|
Chicken legs, separated into drumstick and thigh |
|
|
Salt |
|
|
Pepper |
| 1 |
lb |
Mushrooms, thinly sliced |
| 1/2 |
ts |
Dried marjoram |
| 1/2 |
ts |
Dried thyme |
|
pn |
Nutmeg, grated |
| 2 |
lg |
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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