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Recipe submitted by Elaine Schultz, Miami, FL

Greek Chicken Legs

12 chicken drumsticks
2 tablespoons olive oil
2 medium onions, coarsely chopped
1 cup coarsely chopped mushrooms
1 cup coarsely chopped zucchini
1 teaspoon Greek seasoning
1/2 teaspoon cinnamon
1 can (10 3/4 ounces) chicken broth, undiluted
1 can (10 3/4 ounces) clamato juice
1 tablespoon all-purpose flour
1 package (4 ounces) Feta cheese, crumbled
6 cups hot cooked orzo
3 tablespoons chopped black olives
3 tablespoons 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.
2. Add onion, mushrooms and zucchini; cook 2 minutes, stirring.
3. 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.
4. 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.
5. To serve, place orzo on large platter, add chicken and pour sauce over all. Sprinkle with olives and parsley.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.