Iron-Rich: Spanish Chicken

Recipe Ingredients

8		Chicken legs [4 lb]
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Butter
1		Onion - cut in wedges
2		Garlic cloves - minced
3		Carrots - sliced
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
2		Bay leaves
1/4 cup	59ml	Dry white wine - or
		Chicken stock
1/4 cup	36g / 1.3oz	Pitted black olives - chopped
1/4 cup	59ml	Pine nuts
2		Tomatoes - diced
		Salt
		Pepper

Recipe Instructions

Remove skin from chicken legs. In skillet, heat oil 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 skillet 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

Source:
Canadian Living [magazine] Nov 94 also appears: "Healthy Choices" Partners Publishing 1992

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