Name: Chicken Chasseur
Yield: 4
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

CategoryPoultry

Source: Mom's Recipe
Rating: 9/10

Yields4 Servings

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

Combine flour, salt, oregano and pepper. Set aside 1 tbsp. Coat chickeen with remainder.

Brown chicken in butter.

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.

Remove chicken, keep warm. Add mushrooms, tomatoes and sugar to chicken liquid in skillet. Cook until vegetables are tender, about 5 min.

Combine reserved flour mixture and water. Add to sauce. Cook and stir until thickened.

Return chicken to sauce and spoon sauce over chicken. Heat through.

Ingredients