Yield: 1 servings
|8 \N||Chicken legs [4 lb]|
|2 tablespoons||Olive oil|
|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|
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