Chicken Legs with Vegetables

-
2 servings
Preparation 10 miutes
Cooking 35 minutes
280 calories per serving

1/2 onion, finely chopped
1 carrot, cut into 3-4 mm thick rounds
4 button (white) mushrooms, quartered
1/3 cup chicken broth
2 tbsp raisins
1 tbsp canola oil
4 chicken drumsticks, skinless
1 cup canned diced tomatoes
1 tsp herbes de Provence
salt to taste
ground pepper to taste

Prepare the vegetables:  finely chop the onion, slice the carrots, cut the mushrooms.  Soak the raisins in a small cup of lukewarm water.  Set aside.

Heat the oil in a pan over medium heat, then add the chicken drumsticks and saute thoroughly on each side until golden, about 7-8 minutes.  Take the chicken pieces out of the pan then set them aside on a warmed serving plate in the oven.

Add the onion to the pan, then saute 2-3 minutes.  Add the carrots and mushrooms then cook 2-3 minutes.  Add the raisins and broth.  Scrape the bottom of the pan thoroughly as the liquid comes to a boil.

Put the chicken back into the pan, then add the diced tomatoes and herbs.  Season with salt and pepper to taste.  Cover, then simmer 20-25 minutes until the chicken is tender.  Serve.

www.soscuisine.com

Comments

Post a Comment

Popular posts from this blog

Beer Batter for Fondue

-
Every New Years Eve growing up had us sitting around the kitchen table with two pots of oil, one for veggies and one for meat. Table would be littered with bowls of cubes and chunks of food to be speared and fried. Tradition also had at least two bowls of this batter. 3/4 cup Flour 1/4 cup Corn Starch 1 tsp Baking Powder 2 tsp Salt 1/4 tsp Nutmeg 1/4 cup beer* 2 eggs *Beer can be whatever you have in the fridge. Mix dry ingredients together. Add eggs and beer. Beat until batter is creamy and smooth. Dip sliced franks, shrimp, beef, cubed hard cheese, pineapple and other fruit.
Read more

Leftover Scalloped Potato Soup

-
Want a use for leftover scalloped potatos? Make soup. After a holiday meal I always use up my leftover ham and make scalloped potatoes and ham with brocolli, but this year, I made too much! Now what? Scalloped potato soup... I found this online. 4 cups leftover scalloped potatoes 1 cup cubed ham (optional) **NOTE: I added some leftover bacon(cubed) as well. 4 cups chicken broth 1 tablespoon garlic powder salt and pepper to taste 1 cup shredded Cheddar cheese 1/4 cup grated Parmesan cheese Directions Place the scalloped potatoes and ham into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Bring to a boil, and reduce heat to low. This sticks to the bottom of the pot easily, so I heated well and transfered to a crock pot to keep hot. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes. or In crockpot mix liquid and seasonings, throw the leftovers in the crockpot before work so supper is ready ...
Read more

You will NEVER make grilled cheese the same again

-
Image
Grilled Cheese fast and yummy! I love everything about a grilled cheese sandwich. Enough that I have many styles and ways to make them! I own a sandwich maker. Loved it! But it is a messy, messy machine and no real way to clean it properly. Recently though I was told a new way to make them and after many attempts I have decided I will never make a grilled cheese any other way! Number 1! You can make numerous sandwiches at the same time. Bake them on low or you will end up with very crunchy edges. (as shown) 300 degrees seems to work on my oven. Number 2! In all my attempts I have not yet burned one! AND I have never had messy burnt cheese to clean up either. That means you can have a cheesy sandwich using less cheese. Number 3! It works with meat and cheese or just cheese. We like ours being stuffed with almost everything. We like onions, peppers or tomatoes! Number 4! My family loves them done this wa...
Read more