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Baked Chicken Legs


What a luscious recipe! The chicken falls off the bone and the savory 'gravy' is awesome soaked in the whole grain peasant bread. My only question is, "where is the baking?". I cooked this on the stove top in my dutch oven.












Low Cholesterol, Trans-fat Free


4 each chicken legs
with thighs and backs
4 tablespoons olive oil
2 cups wine
white dry
2 cups chicken broth
4 each garlic cloves
peeled, halved
2 each bay leaves
1 x thyme
sage to taste
4 pinch saffron threads
1 x salt
pepper to taste
18 ounces tomatoes
peeled, quartered
20 each olives


Salt and skin chickenlegs.

Fry in hot oil until light brown; add the wine and the broth, bring to a boil than let simmer.

Add the seasonings, tomatoes and olives.

Cover and simmer for about 1 hour.

Take chicken out and keep warm, pour gravy through a sieve and let it boil down to half.

Add olives back to gravy and pour over chicken and serve with bread.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 18870% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 178mg 7%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 9g
Vitamin A 17% Vitamin C 26%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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