Make-ahead: chicken baked with red onions and
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 4 | Chicken legs, separated into drumstick and thigh | |
| Salt | ||
| Pepper | ||
| 1 | pounds | Mushrooms, thinly sliced |
| ½ | teaspoon | Dried marjoram |
| ½ | teaspoon | Dried thyme |
| pinch | Nutmeg, grated | |
| 2 | larges | Red onions, chopped |
| ½ | cup | Chicken stock |
| Fresh parsley, chopped | ||
Directions
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 $6¼ 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@...