Ingredients
4 chicken legs with thighs2 tablespoons butter2 medium apples, chopped2 small onions, halved and sliced1 can (4-1/2 ounces) mushroom stems and pieces, drained1 tablespoon all-purpose flour1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup water1 tablespoon ground cumin1 teaspoon Worcestershire sauce3/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon chili powderHot cooked rice
Preparation
In a large skillet, brown chicken in butter. Transfer to a greased 13x9-in. baking dish. In the drippings, saute apples, onions and mushrooms until apples are crisp-tender. Stir in the flour, soup, water, cumin, Worcestershire sauce, salt and pepper. Pour over chicken.
Cover and bake at 350° for 1 hour or until a thermometer reads 180° Sprinkle with chili powder. Serve with rice.
