Rosemary Chicken

Rosemary Chicken

Chicken legs braised in a rosemary, tomato, and white wine sauce.

4 servings
Preparation 15 min
Cooking 40 min

280 calories per serving 


Ingredients

1 tbsp olive oil   15 mL
2 slices bacon, finely chopped   40 g
4 chicken legs, with back   1.2 kg
1 onions, finely chopped   200 g
1 clove garlic, finely chopped    
1 sprig rosemary, fresh, finely chopped   5 g
1 1/2 tbsp Parsley and Garlic Base (Recipe)   23 mL
1 1/2 tbsp tomato paste   23 mL
1/3 cup white wine   85 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1/3 cup water   85 mL

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the oil in a pan over high heat. Finely chop the bacon then add it to the pan. Sauté 2 min, then add the chicken legs and sauté thoroughly on each side until golden, about 10 min. Take the chicken out of the pan then set it aside
  2. Finely chop the onion, garlic, and rosemary, then add them to the pan. Cook 2-3 min over medium heat, taking care not to let them burn. Add the Parsley and Garlic Base and the tomato paste then cook 2-3 min over medium heat. Deglaze with the wine. Cook 2 min until the alcohol has evaporated. Put the chicken back into the pan. Season with salt and pepper.
  3. Pour in about ½ cm of warm water, cover, and simmer over low heat until the meat is tender, 30-35 min.
  4. Serve on the warmed plates.

Nutrition Facts Table

Nutrition Facts

per 1 serving (180g)

Amount

% DV*

* DV = Daily Value

Calories

280

Fat

14 g

22 %

Saturated 3.5 g
+ Trans 0 g

17 %

Cholesterol

95 mg

Sodium

190 mg

8 %

Carbohydrate

6 g

2 %

Fibre

1 g

4 %

Sugars

3 g

Protein

31 g

Vitamin A

20 %

Vitamin C

10 %

Calcium

2 %

Iron

15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info

Claims

Free :
Added Sugar
Source of :
Copper, Folacin, Magnesium, Manganese, Selenium, Vitamin B1, Vitamin C, Vitamin E
Good source of :
Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B2
Excellent source of :
Niacin, Vitamin B6, Vitamin K, Zinc

More info


This recipe is in the following categories: Poultry | Main courses/Entrées | Diabetes-friendly | High Iron | Braise/Stew | Italian

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