Iron-Rich: Spanish Chicken
| Yield: | 1 Servings |
| Categories: | Poultry, Low-Fat, Spanish |
| 8 | Chicken legs [4 lb] | |
| 2 | tb | Olive oil |
| 1 | tb | Butter |
| 1 | Onion, cut in wedges | |
| 2 | Garlic cloves, minced | |
| 3 | Carrots, sliced | |
| 1/4 | c | Fresh parsley, chopped |
| 2 | Bay leaves | |
| 1/4 | c | Dry white wine, or chicken stock |
| 1/4 | c | Pitted black olives, chopped |
| 1/4 | c | Pine nuts |
| 2 | Tomatoes, diced | |
| Salt | ||
| Pepper |
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