Side Pannel
Suppers: [Monday] - Chicken with Mushroom Sau
Suppers: [Monday] - Chicken with Mushroom Sau
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 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
Directions
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
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
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