Iron-rich: spanish chicken

Yield: 1 servings

Measure Ingredient
8 \N Chicken legs [4 lb]
2 tablespoons Olive oil
1 tablespoon Butter
1 \N Onion, cut in wedges
2 \N Garlic cloves, minced
3 \N Carrots, sliced
¼ cup Fresh parsley, chopped
2 \N Bay leaves
¼ cup Dry white wine, or chicken stock
¼ cup Pitted black olives, chopped
¼ cup Pine nuts
2 \N Tomatoes, diced
\N \N Salt
\N \N Pepper

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

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