Ingredients:
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
1 salt
1 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
Servings: 1
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)
Iron-Rich: Spanish Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
