Greek Chicken Legs

  • Yield: 6 servings


12-- chicken drumstick
2tablespoons olive oil
2medium onions, coarsely chopped
1cup coarsely chopped mushrooms
1cup coarsely chopped zucchini
1teaspoon Greek seasoning
1can cinnamon
1can 10-3/4 ounce chicken broth, undiluted
1/2teaspoon 10-3/4 ounce clamato juice
1tablespoon flour
1package 4 ounce Feta Cheese, crumbled
6cups hot cooked orzo
3tablespoons chopped black olives
3tablespoons fresh chopped parsley


  1. Place oil in frypan and heat to medium temperature; add drumsticks and cook about 10 minutes or until brown on all sides.  Add onion, mushrooms and zucchini; cook 2 minutes, stirring.  Add Greek seasoning, cinnamon, chicken broth and clamato juice; bring to a boil and lower heat to simmer.  Cover, with vent open, and cook about 40 minutes or until fork can be inserted in chicken with ease.  Remove chicken from frypan and keep warm.   Return temperature of frypan to high and boil liquid about 5 minutes or until reduced by half.  Slowly add flour and cheese to frypan, stirring until smooth.  Return chicken to frypan and simmer 2 minutes.  To serve, place orzo on large platter, add chicken and pour sauce over all.  Sprinkle with olives and parsley.