In My World

This recipe is REALLY delicious!!!!  I served it with corn on the cob and couscous. Quantity : 2 servings Preparation : 10 min Cooking : 45 min 320 calories/serving Ingredients 2 chicken legs, with back, skinless 600 g 2 tbsp white flour (all purpose) 16 g 1/2 clove garlic, finely chopped 1 shallots, finely chopped 40 g 7 button (white) mushrooms, sliced 100 g 1 tbsp butter, unsalted 14 g 1/2 tbsp olive oil 8 mL 1 bay leaf 0.2 g 1 sprig fresh thyme 0.4 g 1/3 cup white wine 85 mL 1/3 cup chicken broth 85 mL 2 tsp tomato paste 12 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start Put the serving dish in the oven at the lowest setting to keep the chicken warm. Method Coat the chicken with flour. Prepare the vegetables: Finely chop the garlic and shallot; slice the mushrooms. Heat the butter in a pan, over medium heat and sauté the pieces thoroughly on each side until golden, about 6-7 min. Set them aside on the warmed serving plate in the oven....

2 tbsp olive oil 3 large portobello mushrooms, cleaned, cut into lengths 2 medium red onions, sliced 1 red bell pepper, sliced 1/4 cup balsamic vinegar 1/2 tsp dried basil 1/2 tsp dried rosemary 1/2 tsp chili powder 1/2 tsp sea salt 1/2 tsp ground black pepper Heat the oil in a large pot.  Saute all of the vegetables for 4-5 minutes. Add all the remaining ingredients and saute for 3-4 minutes. Serve immediately. From The $10 Gourmet by Ken Kostick