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Add a photoServings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil
- 4 med chicken leg quarters skin removed
- 1 lrg onion minced
- 1 x cloves garlic thinly sliced (1 to 2)
- 1 x fennel bulb minced
- 4 x tomatoes minced
- 120 gm mushrooms sliced
- 300 ml chicken stock (made with one chicken stock cube)
- 2 Tbsp. tomato puree
- 300 ml Chianti (or possibly other red wine)
- 2 sprg rosemary and thyme plus extra for garnish (2 to 3)
Directions
- Heat the extra virgin olive oil in a large, deep frying pan. Add in the chicken portions and cook for about 10 mins, turning once till well browned.
- Add in the onions, garlic, fennel, tomatoes and mushrooms. Pour in the stock, add in tomato paste, then pour in the wine. Bring to the boil, then reduce the heat. Add in the thyme and rosemary.
- Simmer without a lid for 30-40 min, till the chicken is tender. Check which juices run clear.
- Season with salt and freshly grnd black pepper, then serve, garnished with herbs.
- NOTES :This recipe comes from the Weight Watchers magazine (UK edition), they say which you can leave it simmering while you eat the starter, it will not spoil the flavour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 4 servings | |
| Calories 225 | |
| Calories from Fat 116 | 52% |
| Total Fat 12.99g | 16% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.08g | |
| Cholesterol 61mg | 20% |
| Sodium 236mg | 10% |
| Potassium 709mg | 20% |
| Total Carbs 11.66g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.78g | 3% |
| Protein 16.67g | 27% |
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