CHICKEN LEGS WITH MUSHROOMS

AS MUCH AS I LOVE A GREAT ROAST CHICKEN, COOKING FOR TWO, I WIND UP WITH A LOT OF LEFTOVER CHICKEN, AND SINCE BOTH LYNN AND I PREFER THE DARK MEAT, I NOW BUY CHICKEN LEGS FROM KENDOR FARMS AT THE SUNDAY MARKET AND COOK THEM ON THEIR OWN.  THE ADVANTAGE OF LEGS IS THAT THEY’RE IDEAL FOR BRAISING.  THEY DON’T DRY OUT OR GET TOUGH FROM OVER-COOKING.  THIS PARTICULAR RECIPE IS A VARIATION OF THE TRIED AND TRUE, CHICKEN WITH VINEGAR, ALTHOUGH IN THIS CASE, THE CHICKEN IS NOT DREDGED IN FLOUR AND BROWNED, WHICH MAKES FOR A LIGHTER DISH.  IN ADDITION TO THE MYSTERY MIX OF GARLIC, ANCHOVIES AND HERBS (I SAY MYSTERY MIX BECAUSE NO ONE EVER DETECTS THE ANCHOVIES), I SAUTÉED BROWN BUTTON MUSHROOMS AND SPRING ONIONS.  GREEN GARLIC IS AROUND AND IF YOU CAN FIND IT, ADD IT TO THE MIX.  YOU CAN SUBSTITUTE PRACTICALLY ANY KIND OF MUSHROOM, BUT BUTTON MUSHROOMS ARE ALWAYS AVAILABLE.  ORZO, ISRAELI COUS-COUS, RICE PILAF ARE GREAT ACCOMPANIMENTS BECAUSE YOU WANT SOME KIND OF STARCH TO SOP UP THE WONDERFUL FLAVORS OF GARLIC, ONIONS, CHICKEN, HERBS, AND, YES, ANCHOVIES.
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