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Ingredientes
- 6 chicken legs
- 1/4 c. dry white wine (or possibly rose wine)
- 6 tbsp. sweet butter
- 2 garlic cloves
- 1 teaspoon dry thyme
- 1 bay leaf
- Salt and pepper
Direcciones
- Heat butter in a pan and add in the meat dusted with salt and pepper, then garlic, thyme and bay leaf. Cover and cook over low heat 20 min. When chicken is done, remove it to a hot platter and crush the garlic cloves, remove the bay leaf and pour the wine into the pan. Raise heat and bring to a boil, while scraping the bottom of the pan. Boil 2 min, and pour over chicken. Serve with rice and warm asparagus with cool vinaigrette dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 6 servings | |
| Calories 252 | |
| Calories from Fat 182 | 72% |
| Total Fat 20.53g | 26% |
| Saturated Fat 9.83g | 39% |
| Trans Fat 0.08g | |
| Cholesterol 92mg | 31% |
| Sodium 141mg | 6% |
| Potassium 168mg | 5% |
| Total Carbs 1.17g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.1g | 0% |
| Protein 13.63g | 22% |
