Servings:6 | Calories:840 | Total Fat:53g | Chol:156mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 53g
82 %
Sat Fat 13g
65 %
Total Carb 51g
17 %
Fiber 8g
32 %
Sugars 4g
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Cholesterol 156mg
52 %
Sodium 667mg
28 %
Protein 40g
80 %
Calories:
32% Chicken legs
31% Extra Virgin Olive Oil
22% Potatoes
13% Others combined
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
About 3/4 cup EVOO – Extra Virgin Olive Oil, divided 4 large starchy potatoes, each cut lengthwise into 6 fat wedges Salt and pepper 12 cloves garlic, crushed 2 Fresno chili peppers or red cherry peppers, quartered 2 tablespoons finely chopped fresh oregano or marjoram 2 large fresh bay leaves 4 chicken legs, 4 thighs and 2 full breasts, quartered (16 pieces of chicken total) 1/2 bottle dry white wine About 1 to 1 1/2 cups chicken stock 1 cup organic frozen peas 4 tablespoons butter 1/2 cup flat-leaf parsley, finely chopped
Directions : View recipe directions on rachaelrayshow.com
