Recipe - Iron-Rich: Spanish Chicken

8 Chicken legs [4 lb]
2 tablespoon Olive oil
1 tablespoon Butter
1 Onion, cut in wedges
2 Garlic cloves, minced
3 Carrots, cut or sliced up
One fourth cup Fresh parsley, chopped
2 Bay leaves
One fourth cup Dry white wine, or
chicken stock
One fourth cup Pitted black olives, chopped
One fourth cup Pine nuts
2 Tomatoes, minced
Salt
Pepper

Remove 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini