Side Pannel
Iron-Rich: Spanish Chicken
Iron-Rich: Spanish Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Spanish
Ingredients List
- 8 Chicken legs [4 lb]
- 2 tb Olive oil
- 1 tb 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
Directions
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
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
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
