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Ingredientes
- 3 Tbsp. Butter
- 4 x Chicken legs, separated into drumstick and thigh Salt Pepper
- 1 lb Mushrooms, thinly sliced
- 1/2 tsp Dry marjoram
- 1/2 tsp Dry thyme pn Nutmeg, grated
- 2 lrg Red onions, minced
- 1/2 c. Chicken stock Fresh parsley, minced
Direcciones
- 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 in mushrooms to skillet; stir in marjoram, thyme, nutmeg, and salt and pepper to taste; cook over medium heat, stirring occasionally, for 10 min. Transfer to bowl.
- In same skillet, heat remaining butter; cook onions for 5 min. Season with salt and pepper to taste. Spread half of the onions and one-quarter of the mushrooms in baking dish just big sufficient 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 min or possibly till juices run clear when thigh is pierced. Sprinkle with parsley.
- excellent source iron.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 261 | |
| Calories from Fat 160 | 61% |
| Total Fat 18.04g | 23% |
| Saturated Fat 8.04g | 32% |
| Trans Fat 0.08g | |
| Cholesterol 84mg | 28% |
| Sodium 177mg | 7% |
| Potassium 598mg | 17% |
| Total Carbs 8.55g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.95g | 3% |
| Protein 17.69g | 28% |
