Source: Mom's Recipe
Rating: 9/10
¼ cup flour
1 tsp salt
¼ tsp dried oregano
⅛ tsp pepper
4 whole chicken legs (cut into drumsticks and thighs)
3 tbsp butter
2 OXO chicken cubes disolved in
⅔ cup boiling water
1 tbsp lemon juice
½ cup chopped onion
1 cup sliced mushrooms, sauteed
2 large tomatoes peeled and diced
1 tsp sugar
¼ cup water
1
Combine flour, salt, oregano and pepper. Set aside 1 tbsp. Coat chickeen with remainder.
2
Brown chicken in butter.
3
Combine dissolved OXO cubes and lemon juice. Pour over chicken. Add onion. Bring to a boil, then cover and simmer until chicken is tender, about 20 min.
4
Remove chicken, keep warm. Add mushrooms, tomatoes and sugar to chicken liquid in skillet. Cook until vegetables are tender, about 5 min.
5
Combine reserved flour mixture and water. Add to sauce. Cook and stir until thickened.
6
Return chicken to sauce and spoon sauce over chicken. Heat through.
Ingredients
¼ cup flour
1 tsp salt
¼ tsp dried oregano
⅛ tsp pepper
4 whole chicken legs (cut into drumsticks and thighs)
3 tbsp butter
2 OXO chicken cubes disolved in
⅔ cup boiling water
1 tbsp lemon juice
½ cup chopped onion
1 cup sliced mushrooms, sauteed
2 large tomatoes peeled and diced
1 tsp sugar
¼ cup water