Spicy and delicious!
Cost Per Serving: 1.10
Ingredients
- 8 whole chicken legs
- Epicure's Sea Salt, to taste
- Epicure's Black Pepper, to taste
- 2 Tbsp (30 ml) olive oil
- 1 — 28 oz (796 ml) can diced tomatoes
- 1 — 28 oz (796 ml) can crushed tomatoes
- 2 Tbsp (30 ml) Epicure's Margherita Sauce Mix
- 1/2 cup (125 ml) olives or 1 cup (250 ml) quartered artichoke hearts - optional
Instructions
1. Season chicken legs with Sea Salt and Black Pepper.
2. Heat oil in a large Epicure’s Eclipse® Coated Professional Frying Pan and brown chicken on both sides. Drain on paper towel and set aside. Drain extra fat from pan.
3. Add tomatoes, Margherita Sauce Mix, and if desired, olives or artichoke hearts to pan. Return chicken pieces to pan and simmer in tomato sauce for 25 minutes.
2. Heat oil in a large Epicure’s Eclipse® Coated Professional Frying Pan and brown chicken on both sides. Drain on paper towel and set aside. Drain extra fat from pan.
3. Add tomatoes, Margherita Sauce Mix, and if desired, olives or artichoke hearts to pan. Return chicken pieces to pan and simmer in tomato sauce for 25 minutes.
Per Serving : Calories 270, Fat 12 g (Saturated 2.5 g, Trans 0 g), Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 13 g (Fibre 3 g, Sugars 3 g), Protein 28 g.
Tips: Serving Suggestion: Enjoy over pasta with a green salad.
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