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Suggest a better descriptionRemove 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
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Serving Size: 1 Serving (1480g) | ||
Recipe Makes: 1 | ||
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Calories: 2154 | ||
Calories from Fat: 1302 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.7g | 193 % | |
Saturated Fat 38.3g | 191 % | |
Monounsaturated Fat 56.7g | ||
Polyunsanturated Fat 35g | ||
Cholesterol 701.1mg | 216 % | |
Sodium 1169.1mg | 40 % | |
Potassium 3305.2mg | 87 % | |
Total Carbohydrate 53.5g | 16 % | |
Dietary Fiber 15g | 60 % | |
Sugars, other 38.6g | ||
Protein 158.3g | 226 % | |
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: 2154
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