Ingredients Jump to Instructions ↓

  1. 4 Chicken legs

  2. 1/4 cup 15g / 1/2oz All-purpose flour

  3. 3/4 teaspoon 3.8ml Dried thyme

  4. 1/4 teaspoon 1 1/3ml Pepper

  5. 1 tablespoon 15ml Vegetable oil

  6. 1 Onion - chopped

  7. 1 lb 454g / 16oz Fresh mushrooms -

  8. 6 cups 1/2 cup 118ml Apple juice

  9. 1 tablespoon 15ml Balsamic or cider vinegar

  10. 1/4 teaspoon 1 1/3ml Salt Fresh parsley - chopped

Instructions Jump to Ingredients ↑

  1. Recipe 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 and sprinkle with parsley.


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