Title: Iron-rich: spanish chicken
 Categories: Low-fat, Spanish, Chicken, Canadian
      Yield: 1 Servings
 
      8    Chicken legs [4 lb]
      2 tb Olive oil
      1 tb Butter
      1    Onion, cut in wedges
      2    Garlic cloves, minced
      3    Carrots, sliced
    1/4 c  Fresh parsley, chopped
      2    Bay leaves
    1/4 c  Dry white wine, or
           - chicken stock
    1/4 c  Pitted black olives, chopped
    1/4 c  Pine nuts
      2    Tomatoes, diced
           Salt
           Pepper
 
  Remove skin from chicken legs. In skillet, heat il and butter over
  medium heat; brown chicken legs in batches, if necessary. Remove
  chicken from skillet and set aside. In the same skillet, cook onion
  and garlic for 3 minutes.
  
  Return chicken to skilleet along with carrots, parsley, bay leaves and
  wine; cover and simmer for 30 minutes. Remove bay leaves.
  
  Add olives, pine nuts and tomatoes to skillet; simmer for about 2
  minutes or until heated through. Season with salt and pepper.
  
  Arrange chicken legs and vegetables in serving platter. Serve
  remaining liquid separately as sauce. Per serving: about 260
  calories, 28 g Protein, 13 g fat, 7 g carbohydrate good source of iron