Instructions: Serve with Spinach Salad, Mashed Sweet Potatoes, Applesauce

Pull skin off lets; separate at joint. In plastic bag, combine flour, thyme and pepper. Add chicken pieces, in batches if necessary; shake to coat well.

In skillet over medium-high heat, heat oil; brown chicken legs on all sides for 10 minutes. Transfer to plate. Reduce heat to medium; cook onion, stirring, for about 5 minutes or until softened. Add mushrooms; cook, stirring, for about 10 minutes or until tender. Stir in apple juice and balsamic vinegar, deglaze pan while bringing to boil.

Return chicken to pan; bring to boil. Reduce heat; cover and simmer for 15 minutes. Uncover and cook for about 5 minutes or until juices run clear when chicken is pierced. Stir in salt ans sprinkle with parsley.

good source iron.

Other recipes in group: Suppers: [Tuesday] Carrot and Ham Soup Suppers:

[Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Thursday]

Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday]

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