1 tablespoon butter
1 tablespoon distilled white vinegar
1 1/2 cups chicken broth
1/2 teaspoon salt
1 1/2 teaspoons dried parsley
2 cloves garlic, minced
1/4 teaspoon dried rosemary
2 teaspoons dried sage
10 chicken legs
1/2 cup butter, cubed
1 (8 ounce) package frozen chopped onion
1 cup chopped celery
1 pint brown gravy
1 (8 ounce) can diced cranberries
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, blend butter, vinegar, and chicken broth. Pour chicken broth into a saucepan and cover, turning frequently, to prevent sticking. Bring to a boil, stirring frequently. Reduce heat to low, and simmer, stirring constantly, for 20 minutes. Pour into 10-inch baking dish.
Place chicken legs in a roasting dish. Brush with butter mixture. Season with parsley, garlic, rosemary, sage, and sage. Repeat with remaining chicken. Pour gravy over chicken. Cover tightly with aluminum foil. Place on oven rack. Cover chicken tightly with foil and bake in preheated oven for 40 minutes.
While chicken is baking, heat oven to 375 degrees F (190 degrees C). Place celery and chicken in roasting dish. Bake in preheated oven for 30 minutes. Remove celery from baking dish.
While chicken is baking, simmer butter mixture in an electric skillet over medium heat. Add chicken and celery and cook about 5 minutes, stirring occasionally. Pour gravy over chicken.
Remove chicken from oven, place on rack of oven. Bake for 15 minutes, turning once. Remove from oven, and turn again. Cook until chicken is cooked through, about 4 minutes.
Pour gravy over chicken and serve. Garnish with cranberries. Cover tightly with foil. Bake an additional 10 minutes, or until chicken is cooked through. Serve at room temperature.
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