Chicken Legs With Zucchini And Mushrooms Recipe
This chicken legs with zucchini and mushrooms recipe will entice any eater fussy or easy. Chicken is the most important ingredient in chicken legs with zucchini and mushrooms. Pamper everyone with chicken legs with zucchini and mushrooms as main dish. Tell me how you enjoyed my chicken legs with zucchini and mushrooms. Feedback helps to keep me going and experimenting more.
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.
