Title: Iron-Rich: Spanish Chicken
Categories: Poultry Lowfat Spanish
Yield: 1 Servings

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

: [-=PAM=-] PA_Meadows@msn.com Date: Wed, 3 Jul 1996 22:07:51 -0700

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