chicken and mushrooms

• 2 lbs chicken legs, divided into drumsticks and thighs - 20 points
• salt - 0 points
• black pepper - 0 points
• 2 T olive oil - 7 points
• 1 1/2 cup chopped onion - 1 point
• 4 T flour - 2 points (1 point for whole wheat)
• 2 cups chicken stock - 4 points
• 2-3 cans of sliced mushrooms - 2-3 points
• 1/4 cup chopped fresh parsley - 0 points

preheat oven to 400F.
wash chicken and pat dry.
season with salt and pepper.
in a large skillet heat oil over high heat and brown chicken pieces, turning when necessary (add cooking spray if/as needed)
adjust heat so that chicken browns quickly but does not burn.
transfer chicken to a shallow casserole large enough to hold chicken in one layer.
add onions to skillet and cook, stirring frequently, about 5 minutes, or until onions are soft and lightly browned.
stir in flour, mixing well with spoon.
pour in chicken stock and, stirring constantly, bring to a boil.
reduce heat and let it simmer 2-3 minutes.
pour sauce over chicken in casserole.
bake, covered tightly, about 20 minutes.
scatter mushrooms over chicken, recover, and bake 10 minutes longer, or until chicken is tender.
sprinkle parsley over top and serve.

total points: 30-32
serving size: 1/3 of recipe - 10 - 10.5 points