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Provence-Style Chicken
Braised chicken with tomatoes and olives.
Ingredients
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resealable plastic bag |
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4 |
chicken legs, with back, skin removed |
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1.2 kg |
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1 clove |
garlic, finely chopped |
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2 tbsp |
olive paste |
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30 g |
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3 tbsp |
olive oil |
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45 mL |
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1 tbsp |
lemon juice, freshly squeezed |
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1/2 lemon |
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1 tbsp |
Parsley and Garlic Base (Recipe)
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15 ml |
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1/4 tsp |
cayenne pepper |
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1 g |
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salt to taste |
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ground pepper to taste |
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aluminum foil |
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30 |
mini-tomatoes (cherry, miniature or grape) |
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2 cups |
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20 |
black olives |
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8 tbsp |
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1 tbsp |
extra virgin olive oil |
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15 mL |
Before you start
The chicken must be marinated at least 3 hours before cooking.
Method
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Put the chicken legs in a resealable plastic bag. Finely chop the garlic then put it in a small bowl. Add the olive paste, olive oil, lemon juice, Parsley and garlic base, and cayenne pepper. Season with a little salt and pepper, then mix well. Pour the mixture into the bag, then seal it and turn it to coat the chicken with the marinade. Chill in the refrigerator at least 3 h to overnight.
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Preheat the oven to 190°C /375°F. Line a baking sheet or oven-proof dish with aluminium foil.
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Arrange the chicken pieces on the prepared baking sheet, then cook 35 min in the middle of the oven.
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Meanwhile, in a bowl, mix the mini-tomatoes and olives with the extra virgin olive oil. Add them to the chicken and cook an additional 15 min.
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Serve.
Claims
- Free :
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Added Sugar
- Source of :
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Copper, Folacin, Magnesium, Omega-6, Vitamin B1, Vitamin C
- Good source of :
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Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E
- Excellent source of :
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Niacin, Vitamin K, Zinc
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (200g)
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Amount
% DV*
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* DV = Daily Value
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Calories
310
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Fat
18 g
28 %
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Saturated 3.5 g
+ Trans 0 g
18 %
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Cholesterol
90 mg
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Sodium
410 mg
17 %
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Carbohydrate
4 g
1 %
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Fibre
2 g
7 %
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Sugars
1 g
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Protein
30 g
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Vitamin A
20 %
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Vitamin C
15 %
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Calcium
4 %
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Iron
20 %
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More info
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