Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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"

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