Chicken Sherry
Yield
4 servingsPrep
5 minCook
45 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | x |
chicken legs
|
*
|
| ½ | teaspoon |
basil
dried |
*
|
| 1 | pinch |
oregano
|
*
|
| 1 | x |
olive oil
to taste |
*
|
| 1 | clove |
garlic
minced |
|
| 2 | cups |
tomato sauce
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| ¾ | cup |
sherry
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | x |
chicken legs
|
*
|
| 2.5 | ml |
basil
dried |
*
|
| 1 | pinch |
oregano
|
*
|
| 1 | x |
olive oil
to taste |
*
|
| 1 | clove |
garlic
minced |
|
| 473 | ml |
tomato sauce
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 177 | ml |
sherry
dry |
*
|
Directions
Rub the chicken parts with oil, and arrange them in baking pan.
Bake in a preheated 400℉ (200℃) oven for 8 minutes, until skin browns slightly.
Meanwhile, in a bowl, combine tomato sauce, sherry, basil, oregano, garlic, salt, and pepper.
Pour over chicken, and reduce oven heat to 375℉ (190℃).
Bake for about 35 minutes, basting occasionally.
Makes 3 to 4 servings.
