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Monday, February 23, 2015

Chicken With Asparagus & Blue Cheese Sauce

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 4 whole chicken legs, backs removed
  • 3 tablespoons all-purpose flour
  • 3 tablespoons canola oil
  • 1/2 cup wine
  • 1/2 cup blue cheese, crumbled
  • 2 (10 3/4 ounce) cans condensed cream of chicken soup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 lbs asparagus

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 cut chicken legs in half at joint.
  • 3 dredge with flour and set aside.
  • 4 heat oil in frying pan.
  • 5 brown chicken pieces on all 4 sides.
  • 6 in a medium bowl, combine wine, blue cheese, soup, salt and pepper.
  • 7 pour half this mixture into a 12" x 10" glass casserole dish.
  • 8 place browned chicken on top.
  • 9 pour remaining soup mixture over chicken.
  • 10 bake in oven, uncovered, for 30 minutes.
  • 11 meanwhile, prepare asparagus.
  • 12 gently bend stalk near end of spear.
  • 13 stalk will break at point where it becomes too tough to eat.
  • 14 discard end.
  • 15 rinse spears under cold, running water.
  • 16 drain.
  • 17 cut each spear into 1 1/2" pieces.
  • 18 at end of 30 minutes, remove casserole dish from oven.
  • 19 scatter asparagus between chicken pieces.
  • 20 cover tightly with aluminum foil and continue baking for 30 minutes longer or until chicken is cooked.
  • 21 serve over cooked rice.

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