Chicken Legs In Liptauer Sauce
|Grated onion||1 Tablespoon|
|Anchovy paste||2 1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Chicken legs||6 Medium|
|Water||1⁄2 Cup (8 tbs)|
|Cream cheese||3 Ounce (1 Package)|
1. Preheat oven to 425°F. In 1-quart saucepan, melt butter; stir in grated onion, anchovy paste, mustard, and 1 teaspoon paprika.
2. Arrange chicken legs, skin side up, in 13" by 9" baking pan; brush chicken with anchovy mixture. Cover pan with foil and bake chicken 20 minutes. Remove foil; baste chicken with drippings. Bake, uncovered, 25 minutes longer or until chicken is browned and fork-tender.
3. Remove chicken to platter; keep warm. Skim all but 2 tablespoons fat from drippings in pan. Into drippings, stir water, cream cheese, and 1/2 teaspoon paprika. Cook over medium heat, stirring, until sauce is smooth. Pour sauce over chicken.