| 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=-]
PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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