Iron-rich: spanish chicken

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Recipe by: djilali

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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