10 chicken legs
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
1 (18 ounce) can red wine
3 tablespoons all-purpose flour
1 (10 ounce) package frozen chopped spinach, thawed
1 1/2 cups water
1 teaspoon dried dill weed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon salt
1 (8 ounce) package cream cheese, softened
1 (1 ounce) container frozen whipped topping, thawed
1 cup raisins
Heat butter in a skillet over medium heat. Saute chicken in butter for about 10 minutes on each side. Remove chicken from skillet.
Melt olive oil in a large skillet over medium heat. Add chicken and cover with butter. Cook 1 minute, stirring frequently. Remove chicken from skillet and transfer to aluminum foil. Cover and refrigerate 8 hours.
Meanwhile, melt red wine in a large skillet over medium heat. Add flour, stirring constantly. Continue to stir until mixture is smooth. Mix in cheese, spinach and water; gradually stir into chicken mixture. Season with dill weed, oregano, basil, thyme, salt, cream cheese and whipped topping. Cover and chill 8 hours.
Additional ingredients:
1 (2 pound) whole chicken, cut into pieces
1 (8 ounce) can mushrooms, drained
1 (8 ounce) can jalapeno peppers, drained
1 (8 ounce) can whole kernel corn
1 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh parsley
1 (8 ounce) package frozen mixed vegetables, thawed
1/2 cup chopped onion
Preheat oven to 350 degrees F (175 degrees C).
Slice chicken pieces crosswise into thin strips. Place strips in a 9x13 inch baking dish. Drizzle about 1/8 cup of chicken w/stick all over both sides of strips, then sprinkle with remaining 1/8 cup of the reserved onion. Top with mushrooms and peppers.
Bake in preheated oven for 1 hour. Reduce heat to 325 degrees F (165 degrees C) and cook an additional 30 minutes, until chicken is cooked through. Remove chicken from oven and lay flat, covered, for 30 minutes.
Meanwhile, cook pastry for more than 10 minutes, turning every 10 minutes, or until pastry is browned. Brush with egg wash and sprinkle with parmesan. Sprinkle with shredded cheese. Sprinkle with parsley and onion, and sprinkle with cheddar cheese.
Rich the chicken with remaining 1/8 cup of the reserved onion. Spoon mixture over chicken and sprinkle with grits.
Bake at 325 degrees F (165 degrees C) for 25 to 35 minutes or until cooked through. Remove rack from oven and allow to cool. Sprinkle with bread crumbs.