Chicken Legs Amandine
- 2 tablespoons vegetable oil
- 4 whole chicken legs (drumsticks and thighs attached)
- Salt to taste
- Freshly-ground black pepper to taste
- 1/4 cup almond slivers
- 1/2 cup dry white wine
- 1/4 cup water
- 3 garlic cloves pressed
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
Heat oven to warm setting. Heat oil in a large nonstick skillet over high heat. Sprinkle chicken legs with salt and pepper. Brown chicken 3 to 4 minutes on each side. Reduce heat to low, cover and cook 30 minutes, until chicken is cooked through. Transfer to a platter and place in oven.
Add almonds to skillet; cook 2 to 3 minutes, until golden. Transfer to a plate with a slotted spoon. Pour off fat from skillet.
Add wine, water and garlic to skillet. Increase heat to high and cook, stirring occasionally, until mixture is reduced by half. Remove from heat and stir in almonds, butter, parsley and lemon juice. Spoon sauce over chicken.
This recipe yields 4 servings.
Carbohydrates: 3 grams
Net Carbs: 2 grams
Fiber: 1 grams
Protein: 31.5 grams
Fat: 32 grams