Chicken Legs in Cider Recipe

Free Recipe Chicken Legs in Cider

Recipe Type: C Recipes

Recipe Preparation: boil

Cooking Ingredients for Chicken Legs in Cider Recipe

4 Chicken legs.
2 Onions
2 Rashers smoked bacon.
4 tb Groundnut oil.
200 g Mushrooms.
1 tb Cider vinegar.
1/4 l Cider.
Flour
Salt; pepper.

Chicken Legs in Cider Preparation

1 Cut off the sandy part of the mushroom stalk, wash and chop the mushrooms finely. Peel and finely chop the onions. Cut the bacon into cubes. Heat the oil in a high-sided frying pan, fry the onions and bacon until golden. Remove from the pan. 2 Now fry the chicken legs until golden all over, and season. 3 Add the mushrooms to the pan with the chicken legs. Sprinkle with flour and cook for 5 minutes, stirring continuously. 4 Return the bacon and onions to the pan, pour in the cider and vinegar, bring to the boil and lower the heat. Cover the pan and cook over a low heat for a few minutes. Cider was already produced in ancient times. Regulated by Charlemagne, it became established in Normandy and Brittany in the 12th century. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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