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 Chicken Legs with Olives and Natural-Colored Mushrooms

Made with the EasyCook multi-cooker
  • 6 Chicken legs
  • Fresh mushrooms, both sliced and diced
  • Pitless olives, soaked in boiling water for a couple of minutes and rinsed
  • 2 full tbsp Fried onion flakes
  • Salt
  • Pepper
  • Soup powder
  • Dry parsley
  • Season the chicken legs with some salt and pepper.
  • Fry the legs in the EasyCook pot on 150*c for 7 minutes.
  • Add all of the ingredients and boiling water and cook on 130*c until soft.
  • Serve over white rice, couscous or as is.
Bon Appetit!
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.

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