| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Sami |
Poultry etc, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken legs |
| 1/4 |
c |
All-purpose flour |
| 3/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Onion, chopped |
| 1 |
lb |
Fresh mushrooms, [6 cups] thickly sliced |
| 1/2 |
c |
Apple juice |
| 1 |
tb |
Balsamic or cider vinegar |
| 1/4 |
ts |
Salt |
|
|
Fresh parsley, chopped |
INSTRUCTIONS
Serve with Spinach Salad, Mashed Sweet Potatoes, Applesauce
Pull skin off lets; separate at joint. In plastic bag, combine flour, thyme
and pepper. Add chicken pieces, in batches if necessary; shake to coat
well.
In skillet over medium-high heat, heat oil; brown chicken legs on all sides
for 10 minutes. Transfer to plate. Reduce heat to medium; cook onion,
stirring, for about 5 minutes or until softened. Add mushrooms; cook,
stirring, for about 10 minutes or until tender. Stir in apple juice and
balsamic vinegar, deglaze pan while bringing to boil.
Return chicken to pan; bring to boil. Reduce heat; cover and simmer for 15
minutes. Uncover and cook for about 5 minutes or until juices run clear
when chicken is pierced. Stir in salt ans sprinkle with parsley.
Per serving: about 250 calories, 29 g protein, 9 g fat, 13 g carbohydrate
good source iron.
Other recipes in group: Suppers: [Tuesday] Carrot and Ham Soup Suppers:
[Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Thursday]
Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas
Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday]
Jerked Pork Tenderloins
Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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