Slowly cooked dark chicken meat remains tender and moist and is economical, too.
- Portion size 6 servings
- Credits : © CanadianLiving.com
Separate chicken legs at joint. In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to plate.
Drain off any fat. Add onions, tomato paste, paprika, salt and pepper to pan; cook over medium heat, stirring occasionally, for 5 minutes or until softened.
Add carrots and chicken stock. Return chicken to pan; cover and cook in 350°F (180°C) oven for 1 to 1-1/4 hours or until juices run clear when chicken is pierced. Transfer chicken to serving platter; tent with foil to keep warm.
Bring liquid in pan to boil over high heat. Add green pepper and gnocchi; cook for 2 minutes or until gnocchi is tender. Pour over chicken.
Nutritional facts <b>Per serving:</b> about
- Sodium 700 mg
- Protein 34 g
- Calories 435.0
- Total fat 9 g
- Cholesterol 104 mg
- Saturated fat 2 g
- Total carbohydrate 57 g
- Iron 29.0
- Folate 21.0
- Calcium 7.0
- Vitamin A 209.0
- Vitamin C 95.0