Chicken Legs with Mushrooms recipe
ingredients
8 chicken legs
4 tbsp plain flour
2 small onions
1 garlic clove
2 tbsp (1 oz) 25 g butter
4 tbsp olive oil
1 tbsp tomato puree/paste)
scant 1/2 (us) cup (100 ml) dry red wine
1 tsp salt
2 pinches white pepper
Pinch each marjoram and thyme
Bunch parsley
4 cup (350 g) button mushrooms
Juice of 1/2 lemon
1 tbsp wine vinegar
4 tbsp plain flour
2 small onions
1 garlic clove
2 tbsp (1 oz) 25 g butter
4 tbsp olive oil
1 tbsp tomato puree/paste)
scant 1/2 (us) cup (100 ml) dry red wine
1 tsp salt
2 pinches white pepper
Pinch each marjoram and thyme
Bunch parsley
4 cup (350 g) button mushrooms
Juice of 1/2 lemon
1 tbsp wine vinegar
method
1. Wash legs and coat with flour.
2. Peel and chop onion and garlic.
3. Heat butter with 1 tbsp oil. Brown legs, adding onion and garlic and frying until soft.
4. Combine tomato paste with red wine, salt, pepper, marjoram and thyme, add to chicken and cook gently for 30 minutes.
5. Wash and finely chop parsley. Clean and trim mushrooms, then sprinkle with lemon juice.
6. Heat remaining oil in separate pan. Fry half of parsley and all mushrooms in it, cooking until all juices have evaporated.
7. Add mushroom mixture to chicken, sprinkle with vinegar and remaining parsley before serving.
2. Peel and chop onion and garlic.
3. Heat butter with 1 tbsp oil. Brown legs, adding onion and garlic and frying until soft.
4. Combine tomato paste with red wine, salt, pepper, marjoram and thyme, add to chicken and cook gently for 30 minutes.
5. Wash and finely chop parsley. Clean and trim mushrooms, then sprinkle with lemon juice.
6. Heat remaining oil in separate pan. Fry half of parsley and all mushrooms in it, cooking until all juices have evaporated.
7. Add mushroom mixture to chicken, sprinkle with vinegar and remaining parsley before serving.
serving amount
serves 4
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