Cooking Index - Cooking Recipes & IdeasChicken Legs Amandine Recipe - Cooking Index

Chicken Legs Amandine

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlVegetable oil
4   Chicken legs
  = (drumsticks and thighs attached)
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 23g / 0.8ozAlmond slivers
1/2 cup 118mlDry white wine
1/4 cup 59mlWater
3   Garlic cloves - pressed
2 tablespoons 30mlButter
2 tablespoons 30mlChopped fresh parsley
1 tablespoon 15mlFresh lemon juice

Recipe Instructions

Heat oven to warm setting. Heat oil in a large nonstick skillet over high heat. Sprinkle chicken legs with salt and pepper. Brown chicken 3 to 4 minutes on each side. Reduce heat to low, cover and cook 30 minutes, until chicken is cooked through. Transfer to a platter and place in oven.

Add almonds to skillet; cook 2 to 3 minutes, until golden. Transfer to a plate with a slotted spoon. Pour off fat from skillet.

Add wine, water and garlic to skillet. Increase heat to high and cook, stirring occasionally, until mixture is reduced by half. Remove from heat and stir in almonds, butter, parsley and lemon juice. Spoon sauce over chicken.

This recipe yields 4 servings.

Carbohydrates: 3 grams

Net Carbs: 2 grams

Fiber: 1 grams

Protein: 31.5 grams

Fat: 32 grams

Calories: 452

Description:

"An easy French classic, this recipe also works well with turkey cutlets or trout fillets (just reduce the cooking time)."

Source:
Atkins Cookbook at http://atkinscenter.com

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