Chicken Legs with Vegetables

125 Reviews
90% would make this recipe again

Chicken legs cooked in a tomato sauce with mushrooms and carrots.

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Ingredients

??? onions, finely chopped ???
??? carrots, cut into 3-4 mm thick rounds ???
??? button (white) mushrooms, quartered ???
??? white wine ???
??? raisins ???
??? canola oil ???
??? chicken drumsticks, skinless ???
??? canned tomatoes (diced) ???
??? herbes de Provence ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

Put the serving dish in the oven at the lowest setting to keep the chicken warm after its initial sautéing.

Method

  1. Prepare the vegetables : Finely chop the onion, slice the carrots into thin rounds (3-4 mm thick), cut the mushrooms into quarters. Pour the wine into a small bowl then soak the raisins. Set aside.
  2. Heat the oil in a pan over medium heat, then add the chicken drumsticks and sauté thoroughly on each side until golden, about 7-8 min. Take the chicken pieces out of the pan then set them aside on the warmed serving plate in the oven.
  3. Add the onion to the pan, then sauté 2-3 min. Add the carrots and mushrooms then cook 2-3 min. Add the raisins and wine. Scrape the bottom of the pan thoroughly as the wine comes to a boil.
  4. Put the chicken back into the pan, then add the diced tomatoes and herbes de Provence. Season with salt and pepper to taste. Cover, then simmer 20-25 min until the chicken is tender. Serve.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

280

Fat

12 g

18 %

Saturated 0.4 g
+ Trans 0.1 g

3 %

Cholesterol

70 mg

Sodium

130 mg

5 %

Carbohydrate

19 g

6 %

Fibre

3 g

11 %

Sugars

11 g

Net Carbs

16 g

Protein

25 g

Vitamin A

72 %

Vitamin C

27 %

Calcium

6 %

Iron

9 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin A
Good source of  :
Potassium, Vitamin E, Vitamin K
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Zinc
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables 2
Meat and Alternatives 3
Fats 1
More info
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Reviews

125 Reviews (119 with rating only) 90% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

I used skinless chicken breast instead and it worked nice.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

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.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe 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.

Useful 0

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