| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Spanish | Low-fat, Poultry etc, Spanish | 1 | Servings |
INGREDIENTS
| 8 | Chicken legs [4 lb] | |
| 2 | T | Olive oil |
| 1 | T | 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:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”