| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Chicken legs and thighs, ski | |
| 3/4 | c | Malt vinegar |
| 1/2 | c | Dry white wine |
| 2 | Large shallots, thinly slice | |
| 2 | T | Basil leaves, fresh or |
| 2 | t | Basil, dried |
| Ground pepper, fresh | ||
| 1/4 | t | Salt |
INSTRUCTIONS
Marinade: combine everything but chicken and simmer for 2 minutes. Pour the marinade over the chicken; cover with plastic and refrigerate for 8 hours or overnight. Preheat broiler. Remove the legs from the marinade and ar- range them in a broiler pan...that is foil lined. Broil the legs 3 1/2" below (or above) heat source for about 8 minutes...brushing with the marinade. Cal 281; Pro 30g; Total fat 15g; sod 233 WW 3 0r 4 Pt; 1 fat; 30 cal From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 38
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 149.5mg
Potassium: 146.2mg
Carbohydrates: 5g
Fiber: 1.2g
Sugar: <1g
Protein: <1g