1. Preheat oven to 375 degrees. 2. Cut chicken legs in half at joint. 3. Dredge with flour and set aside. 4. Heat oil in frying pan. 5. Brown chicken pieces on all 4 sides. 6. In a medium bowl, combine wine, blue cheese, soup, salt and pepper. 7. Pour half this mixture into a 12" x 10" glass casserole dish. 8. Place browned chicken on top. 9. Pour remaining soup mixture over chicken. 10. Bake in oven, uncovered, for 30 minutes. 11. Meanwhile, prepare asparagus. 12. Gently bend stalk near end of spear. 13. Stalk will break at point where it becomes too tough to eat. 14. Discard end. 15. Rinse spears under cold, running water. 16. Drain. 17. Cut each spear into 1 1/2" pieces. 18. At end of 30 minutes, remove casserole dish from oven. 19. Scatter asparagus between chicken pieces. 20. Cover tightly with aluminum foil and continue baking for 30 minutes longer or until chicken is cooked. 21. Serve over cooked white rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
