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1
Remove the skin from the chicken legs. Set two shallow bowls; one for the flour and one for the milk. Add the mustard to the milk and stir. Add the seasonings to the flour and mix.
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2
Dip the chicken first in the flour then in the milk and back in the flour. Place the chicken in a baking dish and drizzle with the canola oil.
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3
Bake 50 - 55 minutes until the chicken becomes and nice golden and the juices run clear.
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4
For the Broccoli Rabe:
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5
Cut the hard stems from the broccoli rabe.
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6
Heat a large frying with 2 - 3 tablespoons of olive oil. Add the garlic and let the garlic become fragrant. Carefully, add the broccoli rabe and cover with a colander so that the oil does not splatter.
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7
Add a 1/4 tsp. of red pepper flakes and 1/4 - 1/2 tsp. salt. Add the water and cover with the colander until the broccoli rabe becomes tender.
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8
For the Mashed Potatoes:
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9
Place the potatoes in a large pot to boil with a tsp. of salt.
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10
Heat the milk with the diced onion, Vegeta seasoning and butter; do not boil. Have this heated and ready just before the potatoes are ready to drain..
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11
When the potatoes are fork tender; drain; add the heated milk mixture, sour cream salt, pepper and mash. If the potatoes need to be creamier add more milk a little at a time until the desired consistency is reached.
