| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
Poultry etc, Low-fat, Spanish |
1 |
Servings |
INGREDIENTS
| 8 |
|
Chicken legs [4 lb] |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 1 |
|
Onion, cut in wedges |
| 2 |
|
Garlic cloves, minced |
| 3 |
|
Carrots, sliced |
| 1/4 |
c |
Fresh parsley, chopped |
| 2 |
|
Bay leaves |
| 1/4 |
c |
Dry white wine, or chicken stock |
| 1/4 |
c |
Pitted black olives, chopped |
| 1/4 |
c |
Pine nuts |
| 2 |
|
Tomatoes, diced |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Remove skin from chicken legs. In skillet, heat il and butter over medium
heat; brown chicken legs in batches, if necessary. Remove chicken from
skillet and set aside. In the same skillet, cook onion and garlic for 3
minutes.
Return chicken to skilleet along with carrots, parsley, bay leaves and
wine; cover and simmer for 30 minutes. Remove bay leaves.
Add olives, pine nuts and tomatoes to skillet; simmer for about 2 minutes
or until heated through. Season with salt and pepper.
Arrange chicken legs and vegetables in serving platter. Serve remaining
liquid separately as sauce. Per serving: about 260 calories, 28 g Protein,
13 g fat, 7 g carbohydrate good source of iron
Source: Canadian Living [magazine] Nov 94 also appears: "Healthy Choices"
Partners Publishing 1992
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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