Chicken Legs with Vegetables

47 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 ???
??? chicken broth ???
??? 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. Soak the raisins in a small cup of lukewarm water. 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 broth. Scrape the bottom of the pan thoroughly as the liquid comes to a boil.
  4. Put the chicken back into the pan, then add the diced tomatoes and herbs. 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 (310 g)

Amount

% Daily Value

Calories

280

Fat

12 g

18 %

Saturated 0.4 g
+ Trans 0.1 g

3 %

Cholesterol

70 mg

Sodium

210 mg

9 %

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
Check out our Meal Plans for Type 2 Diabetes

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Reviews

47 Reviews (42 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

View All Reviews
july 18, 2009 | I would make this recipe again

Nummy, I didn't have all the spices so I did the best I could but this came out sooo good! The kids loved it and being GF and no milk.. oh my. Way good. I already sent this page to a bunch of people. Very good!!!!

Useful 0
april 22, 2012 | I would make this recipe again

This is probably one of those recipes that the success or lack thereof is directly related to the quality of the ingredients. I used a Club House La Grille grinder of "Provencal" seasoning and found that the dish was very flavourful - and I doubt that I even used the full amount called for, as it's hard to measure out of a grinder. However, if the herb blend is at all stale, I can see that being a major downer, as the seasoning is what makes or breaks this recipe.

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

A nice mild flavor.

Useful 0

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