TIRED OF THE same old chicken recipes? Try this one for an elegant change.
The recipe is from "Perdue Winter Meals" a 16-page collection of recipes. Free copies are available by writing: "Perdue Winter Meals," PO Box 2417W, Salisbury Md. 21802
1 package 2 1/4 pounds chicken legs
3 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 tablespoons vegetable oil
2 tablespoons butter or margarine
2 tablespoons finely chopped shallot or onion
1 cup red wine
2 tablespoons red wine vinegar
1 cup beef broth
1/2 teaspoon tomato paste
3 tablespoons red currant jelly
2 tablespoons minced fresh parsley
Remove and discard skin from chicken legs. On plate, combine flour, salt and pepper.
In large heavy skillet over medium-high heat, heat oil.
Coat chicken legs lightly with flour, reserving unused flour.
Add legs to skillet and cook ten minutes or until brown on all sides, turning occasionally. Remove from skillet and set aside.
ADiscard oil from skillet; add butter and two tablespoons reserved flour to pan.
Cook over medium heat for five minutes or until flour is nut brown in color; stirring constantly. Stir in shallots and remaining ingredients except parsley.
Return chicken to skillet, cover and simmer 25 to 30 minutes or until chicken is tender, turning three to four times.
To serve, spoon sauce over chicken and sprinkle with parsley.