1 Cut off the sandy part of the mushroom stalk, wash and chop the mushrooms finely. Peel and finely chop the onions. Cut the bacon into cubes. Heat the oil in a high-sided frying pan, fry the onions and bacon until golden. Remove from the pan. 2 Now fry the chicken legs until golden all over, and season. 3 Add the mushrooms to the pan with the chicken legs. Sprinkle with flour and cook for 5 minutes, stirring continuously. 4 Return the bacon and onions to the pan, pour in the cider and vinegar, bring to the boil and lower the heat. Cover the pan and cook over a low heat for a few minutes. Cider was already produced in ancient times. Regulated by Charlemagne, it became established in Normandy and Brittany in the 12th century.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 124 (55%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 4.7mg||0 %|
|Potassium 239.7mg||6 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 24.1g|
|Protein 2.2g||3 %|
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Calories per serving: 225
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