Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken legs
1/4 c All-purpose flour
3/4 ts Dried thyme
1/4 ts Pepper
1 tb Vegetable oil
1 Onion, chopped
1 lb Fresh mushrooms, [6 cups]
- thickly sliced
1/2 c Apple juice
1 tb Balsamic or cider vinegar
1/4 ts Salt
Fresh parsley, chopped

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 ans sprinkle with
parsley.

Per serving: about 250 calories, 29 g protein, 9 g fat, 13 g
carbohydrate good source iron.

Other recipes in group: Suppers: [Tuesday] Carrot and Ham Soup
Suppers: [Wednesday] Warm Couscous Roasted Fall Vegetables Suppers:
[Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara
with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables
Suppers: [Sunday] Jerked Pork Tenderloins

Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test
Kitchen

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