Oven Baked Chicken

Oven Baked Chicken

Metric Ingredient Imperial 4 chicken legs 4 45 ml butter 3 tbsp - salt & pepper to taste - 500 g mushrooms, thinly sliced 1 lb 2 ml dried marjoram 1/2 tsp 2 ml dried thyme 1/2 tsp - pinch nutmeg - 2 large red onions, chopped 2 125 ml chicken stock 1/2 cup

In a large skillet; heat 1 tablespoon (15 ml) butter over medium-high heat.  Add chicken and brown lightly.  Sprinkle with salt and pepper to taste.  Remove and set aside. Add mushrooms to skillet.  Stir in marjoram, thyme and nutmeg.  Cook over medium heat, stirring occasionally, for 10 minutes.  Transfer to bowl. Add remaining butter to skillet.  Add onions and cook for 5 minutes.  Spread half of onions and a quarter of mushrooms in shallow baking dish.  Lay chicken on top.  Cover with remaining mushrooms and onions.  Pour in stock. Bake, uncovered, in preheated 350 F (180 C) oven for 40 to 45 minutes or until juices run clear when chicken is pierced.    Servings: 4

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