Title: Make-Ahead: Chicken Baked with Red Onions And
Categories: Poultry etc, Main dish
Yield: 4 Servings

3 tb Butter
4 Chicken legs, separated
-into drumstick and thigh
Salt
Pepper
1 lb Mushrooms, thinly sliced
1/2 ts Dried marjoram
1/2 ts Dried thyme
pn Nutmeg, grated
2 lg Red onions, chopped
1/2 c Chicken stock
Fresh parsley, chopped

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 $6.25 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@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini