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Recipe By:
Serving Size : 1 Preparation Time :0:00
Categories: Poultry Etc Low-Fat


8 Chicken legs [4 lb]
2 tablespoons Olive oil
1 tablespoon 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


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=-]

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