Community Cookbook

This recipe is a modification of a recipe I found which called for sour cream. I thought sour cream plus the fattiest part of the chicken, the dark meat of the leg, would be too much fat so I used yoghurt instead.

 

8 chicken legs (thighs plus drumsticks), 5 to 5 and a 1/2 pounds, 4650 cals

6 medium onions, ca. 600 g, 230 cals

2 cans of Cream of Mushroom soup (10 3/4 oz. each), 500 cals

1 box of onion soup and dip mix, 2 envelopes, 2 oz., 160 cals

3 cups whole milk yoghurt, 681 g, 450 cals

Brown four pieces of the chicken in a large sauce pan on both sides. If the chicken has skin you shouldn’t need to use any oil. Place the four pieces in one large baking pan. Now brown the next four pieces on both sides and when it’s done put it in another large baking pan.

In the meantime dice the onions. After the chicken has been browned, there should be some chicken fat left in the pan. If there isn’t, add oil. Brown the diced onions in the remaining chicken fat or oil.

Combine mushroom soup, yoghurt, onion soup mix, and browned onions in one large bowl and mix well. Pour half over four pieces in one pan and the other half over the other four pieces.

Bake at 350 degrees F for one hour or until sauce is browned.

Baked chicken can be stored in the refrigerator for 3 to 4 days and in the freezer up to 2 months. 5990 divided by 8 equals 750 cals per serving.