serves four
3 slices bacon, diced
4 whole chicken legs, skinned and cleaned
1 cup seasoned flour
1 small onion, peeled and coarsely chopped
1 garlic clove, smashed and chopped
1 teaspoon paprika
1/2 lb. mushroom caps, cleaned
5 tablespoons sour cream
1 teaspoon chopped fresh chives
juice 1/4 lemon
salt and pepper
Place bacon in frying pan and heat; cook 4-5 minutes over medium heat. Remove and set aside; leave fat in pan. Dredge chicken with flour and add legs to bacon fat. Cook 4 minutes each side over medium heat. Add onion and garlic to pan; mix well and season with paprika. Cover and cook 12 minutes over low heat. Add mushrooms and replace bacon in pan; cover and continue cooking 5-6 minutes over low heat depending on size of legs. Remove pan from heat and mix in lemon juice. Replace pan on stove top over very low heat. Add sour cream and chives; season generously. Mix until well blended.
courtesy of: Easy Cooking for Today: A Guide to Modern American Cooking by Chef Pol Martin. Montreal: Brimar Publishing Inc., 1986, p. 209. 8925 Saint-Laurent Boulevard, Montreal, CANADA H2N 1M5, 514-384-8660
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2 comments:
Hi The Bacon Show
Look, I hope you don't mind, but I found your blog using artichokes as a search term. I'm trying to find original articles and recipes for my cooking websites.
I can and do use the article directories, but much of the stuff in them is hardly original and gets widely used. I'm hoping to persuade people like you, who have an interest in cooking, to contribute as well. I use a wide variety of articles and styles - just so long as it's food orientated - and I think the kind of things you write about in this post would be very popular :0)
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Best wishes
Michael Sheridan
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