Directions:
- In large dutch oven brown chicken legs, seasoned with salt and pepper and celery salt, in olive oil over med-high heat turning often with the lid on.
- Remove legs and take off skin, place chicken legs back in pot and add onion and garlic and let sweat until just translucent.
- Deglaze pot with wine for 2 minutes (being sure to scrape bottom of pot to remove bits) add carrots, then turn heat down to medium cook until wine becomes thick.
- Pour in tomatoes and sauce and add spices.
- Reduce heat and simmer for minimum hour to 2 hours.
- Serve over favorite pasta along side a large garden salad and garlic bread.
- Top dish with freshly grated romano or parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 614.12 Kcal (2571 kJ) | ||
| Calories from fat | 167.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.57g | 29% | |
|---|---|---|---|
| Cholesterol | 422.01mg | 141% | |
| Sodium | 605.25mg | 25% | |
| Potassium | 1375.3mg | 29% | |
| Total Carbs | 11.04g | 4% | |
| Sugars | 4.95g | 20% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 89.27g | 179% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 4.9mg | 27% | |
| Calcium | 80.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 106.26 Kcal (445 kJ) | ||
| Calories from fat | 28.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 29% | |
|---|---|---|---|
| Cholesterol | 73.02mg | 141% | |
| Sodium | 104.73mg | 25% | |
| Potassium | 237.97mg | 29% | |
| Total Carbs | 1.91g | 4% | |
| Sugars | 0.86g | 20% | |
| Dietary Fiber | 0.43g | 10% | |
| Protein | 15.45g | 179% | |
| Vitamin C | 1.2mg | 12% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.8mg | 27% | |
| Calcium | 13.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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