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 

Preparation for Low Fat and Healthy Spanish chicken Recipe:

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.

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