MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken With Sorrel
Categories: Chicken
Yield: 6 Servings

6 Chicken legs
Butter, salt, and pepper;
-for roasting
2 sl Pan levain; cut into
-croutons
1/2 c Chicken stock
1/4 ts Sugar
1/4 ts Salt
Nutmeg; grated
6 Sorrel leaves; finely
-chopped

Heat your oven to 450°F. Put your chicken legs in a roasting dish
with butter or olive oil skin side up. Season them with salt and
pepper. Bake for 15 minutes. Flip the legs over, bake for about 10
minutes. Flip the legs a third time so the skin side is up once
again. Put the croutons on a baking sheet and put them in the oven as
well. Bake everything for another 10 minutes until the chicken is
cooked and the bread begins to brown.

When you put the bread in the oven, heat your stock to almost boiling
in a small saucepan. Lower the head and add the sugar, salt, nutmeg,
and sorrel. Turn the head down, but keep this sauce warm until you
are ready to use it.

To serve, layer the bread pieces on a plate or platter. Then arrange
the chicken on top. I also poured the pan drippings over the chicken
and bread. Finally, pour on the sorrel sauce.

Recipe by Marissa Nicosia

Recipe FROM: <https://rarecooking.com/2017/11/10/
to-boile-chickens-on-sorrell-sops/>

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