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serves 4
8 chicken legs
1/2 c. All-purpose flour
1 tsp. dried oregano, crushed
1/2 tsp. ground sage
1/2 tsp. salt, or to taste
1/4 tsp. garlic powder
1/4 tsp. black pepper (if can tolerate)
Combine flour and herbs in a paper or plastic bag, add one or two pieces of chicken at a time and shake. Heat about 1/4-inch of shortening or cooking oil in a skillet until a drop of water sizzles and pops. Add chicken pieces. Brown one side, then turn with tongs to brown the other.(Be sure not to crowd the pieces). It will take about 15 or 20 minutes to brown the pieces. When browned, reduce heat to low and cover tightly. (If you don't have a tight-fitting lid, add 1
or 2 tablespoons of water). Cook until tender, about 25 minutes (uncover the last 7 to 10 minutes). Remove and cool.
8 chicken legs
1/2 c. All-purpose flour
1 tsp. dried oregano, crushed
1/2 tsp. ground sage
1/2 tsp. salt, or to taste
1/4 tsp. garlic powder
1/4 tsp. black pepper (if can tolerate)
Combine flour and herbs in a paper or plastic bag, add one or two pieces of chicken at a time and shake. Heat about 1/4-inch of shortening or cooking oil in a skillet until a drop of water sizzles and pops. Add chicken pieces. Brown one side, then turn with tongs to brown the other.(Be sure not to crowd the pieces). It will take about 15 or 20 minutes to brown the pieces. When browned, reduce heat to low and cover tightly. (If you don't have a tight-fitting lid, add 1
or 2 tablespoons of water). Cook until tender, about 25 minutes (uncover the last 7 to 10 minutes). Remove and cool.
