I have been feeling extremely ambitious in the kitchen lately. At this very moment I am enjoying butternut squash with fresh vegetables... which now I must admit is a Lean Cuisine. But I did whip up a meal a few nights back that I was quite proud of. For the entree I decided to cook chicken for the first time, which makes me feel a little lame, but I found an easy recipe for roast chicken and it really did turn out good. What really took this chicken to the next level was the Mushroom Sauce that accompanied the recipe, which I might try to include in all types of recipes now because it was so good and so easy to make.
Recipe and picture from Taste of Home
Roast Chicken Legs
6 whole chicken legs (remove moisture as much as possible with paper/ kitchen towels)
2 tbsps salt
1 tsp sea salt
Dash of freshly grind black pepper
Enough oil to grease the pan
Italian parsley (optional), for garnish
Onions, cut into wedges and roasted lightly, optional (for serving)
2 tbsps salt
1 tsp sea salt
Dash of freshly grind black pepper
Enough oil to grease the pan
Italian parsley (optional), for garnish
Onions, cut into wedges and roasted lightly, optional (for serving)
Mushroom Sauce
1 cup mushrooms, sliced or quartered
1 tbsp butter
1/2 onion, diced
1 tbsp red wine
1/4 cup milk
1 tbsp corn flour
Juices from the roasting pan
Salt, to taste
1 tbsp butter
1/2 onion, diced
1 tbsp red wine
1/4 cup milk
1 tbsp corn flour
Juices from the roasting pan
Salt, to taste
Pre-heat your oven to about 200 C (398F). Prepare a rack for roasting in the middle of your oven.
Lightly grease your roasting or baking pan. Rub the chicken thighs with salt both on top and underneath. Place on pan. Scatter the sea salt on top of the chicken thighs.
Place in oven once the oven is heated and roast for about 50-60 minutes.
Remove from oven. Strain the juices into a bowl or pot. Sprinkle some chopped parsley on top. Serve together with the roasted onions.
Prepare the mushroom sauce by sauteeing the onions and butter until aromatic. Add mushrooms. Stir-fry until soft. Add the wine, milk and juices from the roasting pan. Bring to a boil. Add the corn flour and stir well to mix. Bring to a boil. Add salt to taste. Remove from heat. Serve together with chicken legs.
Lightly grease your roasting or baking pan. Rub the chicken thighs with salt both on top and underneath. Place on pan. Scatter the sea salt on top of the chicken thighs.
Place in oven once the oven is heated and roast for about 50-60 minutes.
Remove from oven. Strain the juices into a bowl or pot. Sprinkle some chopped parsley on top. Serve together with the roasted onions.
Prepare the mushroom sauce by sauteeing the onions and butter until aromatic. Add mushrooms. Stir-fry until soft. Add the wine, milk and juices from the roasting pan. Bring to a boil. Add the corn flour and stir well to mix. Bring to a boil. Add salt to taste. Remove from heat. Serve together with chicken legs.
This really was such an easy recipe and my dinner guests seemed to enjoy is as we poured the mushroom sauce on our veggies as well as our chicken.
Until next time.
Mushroom Mondays.
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