Recipe-Finder.com
  • 6servings
  • 75minutes
  • 350calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsCopper, Natrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 teaspoon(s) coarsely ground black pepper

  2. 1/2 teaspoon(s) ground (rubbed) sage

  3. Salt

  4. 5 medium (about 3 3/4 pounds) chicken legs

  5. 6 medium (2 pound) potatoes

  6. 1/2 cup(s) low-fat milk (1%)

  7. 2 tablespoon(s) (1/4 stick) light corn-oil spread

  8. 1 pound(s) (medium-size) mushrooms , each cut into quarters 1 tablespoon(s) soy sauce

  9. 2 teaspoon(s) all-purpose flour

  10. 2 teaspoon(s) chopped chives or parsley

  11. Parsley sprigs , for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. In small bowl, combine pepper, sage, and 1/2 teaspoon salt. Rub chicken legs with sage mixture. Arrange chicken legs in 17- by 11 1/2-inch roasting pan.

  2. Bake chicken, uncovered, 45 to 50 minutes, basting occasionally with pan drippings, until juices run clear when chicken is pierced with a knife.

  3. Meanwhile, peel potatoes. In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 30 minutes or until potatoes are fork-tender; drain. Return potatoes to saucepan. With potato masher, mash potatoes with milk, corn-oil spread, and 1/2 teaspoon salt until almost smooth; keep warm.

  4. In nonstick 12-inch skillet over medium-high heat, cook mushrooms, stirring frequently, until all liquid evaporates. Add soy sauce; cook 1 minute. Set aside.

  5. When chicken is done, remove to large platter; keep warm. Skim and discard fat from drippings in roasting pan. In small bowl, combine flour and 1 cup water. Pour flour mixture into drippings in roasting pan; over medium heat, heat to boiling, stirring to loosen brown bits.

  6. Pour drippings mixture from roasting pan into skillet with mushrooms; over high heat, heat to boiling. Reduce heat to low; simmer 2 minutes or until gravy thickens slightly.

  7. Spoon potatoes onto platter with chicken; sprinkle potatoes with chives. Spoon mushroom gravy over chicken. Garnish with parsley. (Remove skin from chicken before eating if you like.)

Comments

882,796
Send feedback