Tender chicken oven baked with onions and garlic, basted in herb and wine sauce. Served over saffron rice with sauteed onions, garlic and green peppers. Delicious!
Chicken
Pre-heat oven to 350. Arrange chicken leg quarters in a 13 x 9 baking dish, skin up. Cut the garlic and onion and arrange on top of the chicken pieces. Mix the rest of the ingredients in a measuring cup and pour over the chicken gently as not to rinse off the garlic and onions. Bake uncovered for about 1 1/2 hrs, basting 2-3 times with the sauce in the pan.
Saffron Rice
About 45 minutes before the chicken is done, start preparing the rice. Cut the green pepper, onion and garlic and add to a large saucepan with a few tablespoons of olive oil and sprinkle with salt and pepper. Saute the vegetables until tender and onions are a little golden, about 5-10 min on medium heat. In the same pan, prepare the rice with the vegetables as instructed on the package decreasing the oil to about 1/2 since you added some to the vegetables. Cook rice according to package.
To serve, put rice on plate and put chicken on top, add a little of the pan sauce.
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 598 | ||
Calories from Fat: 96 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 62.4mg | 19 % | |
Sodium 1549.8mg | 53 % | |
Potassium 320.6mg | 8 % | |
Total Carbohydrate 96.5g | 28 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 95.5g | ||
Protein 27g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 598
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