Chicken Legs With Zucchini And Mushrooms Recipe
Ingredients
2 small zucchini
1/2 pound mushrooms
2 large chicken legs
1/2 teaspoon paprika
Salt 2 tablespoons salad oil
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
Basil sprigs for garnish
Directions
1. Thinly slice zucchini and mushrooms. Set aside.
2. Rub chicken legs with paprika and 1/4 tea spoon salt.
3. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken legs until lightly browned on all sides. Reduce heat to low; cover and simmer 20 minutes.
4. Remove cover from skillet. Push chicken legs to one side of skillet; stir zucchini, mushrooms, basil, and 1/4 teaspoon salt into drippings until well coated. Place chicken legs on top of vegetable mixture; cover and cook on medium-low heat until chicken is fork-tender and vegetables are tender-crisp, about 10 minutes.
2. Rub chicken legs with paprika and 1/4 tea spoon salt.
3. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken legs until lightly browned on all sides. Reduce heat to low; cover and simmer 20 minutes.
4. Remove cover from skillet. Push chicken legs to one side of skillet; stir zucchini, mushrooms, basil, and 1/4 teaspoon salt into drippings until well coated. Place chicken legs on top of vegetable mixture; cover and cook on medium-low heat until chicken is fork-tender and vegetables are tender-crisp, about 10 minutes.
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