Chicken legs cooked in a tomato sauce with mushrooms and carrots.
2 | onions, finely chopped | 400 g | |
4 | carrots, cut into 3-4 mm thick rounds | 400 g | |
16 | button (white) mushrooms, quartered | 220 g | |
1 cup | white wine | 250 mL | |
1/3 cup | raisins | 60 g | |
1/4 cup | canola oil | 65 mL | |
16 | chicken drumsticks, skinless | 1.8 kg | |
3 1/2 cups | canned tomatoes (diced) | 850 g | |
4 tsp | herbes de Provence | 3 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Put the serving dish in the oven at the lowest setting to keep the chicken warm after its initial sautéing.
per 1 serving (290 g)
Amount % Daily Value |
Calories 280 |
Fat 12 g 18 % |
Saturated
0.4 g
3 % |
Cholesterol 70 mg |
Sodium 140 mg 6 % |
Carbohydrate 19 g 6 % |
Fibre 3 g 12 % |
Sugars 11 g |
Net Carbs 16 g |
Protein 25 g |
Vitamin A 74 % |
Vitamin C 29 % |
Calcium 6 % |
Iron 10 % |
Food Group | Exchanges |
---|---|
Fruits | ½ |
Vegetables | 2 |
Meat and Alternatives | 3 |
Fats | 1 |
I used skinless chicken breast instead and it worked nice.
Over the past few years I have gotten out of the habit of cooking, this recipe was easy, very yummy, well worth the effort and doable on a budget, I will definitely make it again.
Absolutely delicious and it gives you an excellent opportunity to show off your ability to present a plate nicely...:) I ended up adding more mushrooms as I felt 4 tiny button mushrooms for 2 servings was definitely not enough. I also simmered the whole thing for 30 minutes as I prefer my meat really tender.