| 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=-] [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”