Ravenwood Lodge Recipes
 
CROCK FULL OF LEGS
 

Serves 8)

3 pounds bird legs and thighs
2 Tbsp. cooking oil
1 Tbsp. butter
1 tsp. sugar
1/c cup Madeira
½ cup water
1 tsp. chicken bouillon granules
2 Tbsp. minced fresh parsley or 1 Tbsp. dry
1 tsp. dried summer savory (optional)
2 cloves minced garlic
½ tsp. salt
½ tsp. pepper
1 large onion, sliced thin
2 15 oz. cans northern beans (we use 3)
6 oz. kielbasa sausage, cut into ¼ inch slices

 

  1. Rinse legs in cold water and pat dry.  In a large skillet, heat oil, butter and sugar together over a medium flame; then sauté the legs in the mixture until golden and place them in the bottom of the crock pot.
  2. Combine the Madeira, water, bouillon, parsley, savory, garlic, salt and pepper; pour the mixture over the legs.  Layer on the onions and beans, and top with the kielbasa slices.
  3. Cover the crock and cook on low for 8 hours.  Service with a good, hard crusted bread or corn bread.