8 Chicken legs [4 lb]
2 tbsp Olive oil
1 tbsp Butter
1 Onion, cut in wedges
2 Garlic cloves, minced
3 Carrots, sliced
1/4 cup Fresh parsley, chopped
2 Bay leaves
1/4 cup Dry white wine, or chicken stock
1/4 cup Pitted black olives, chopped
1/4 cup Pine nuts
2 Tomatoes, diced
Salt
Pepper
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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 skillet 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. |
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