• prep: 20 min
  • cook: 0 hr
  • total: 20 min
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  • servings:
  • Summary

    [Photograph: Blake Royer]

    Ingredients

    • 1/2 cup olive oil
    • 5 cloves garlic, peeled
    • 2 large russet potatoes, peeled and cut into chunks
    • 1 3-4 pound chicken, cut into 8 pieces (or 3 pound chicken legs)
    • 3/4 cup white wine
    • 3/4 cup chicken stock
    • 3 tablespoons chopped parsley
    • 1 tablespoon dried oregano
    • Salt and pepper
    • 1 cup frozen peas, thawed

    Instructions

    Click Here For Step-By-Step Instructions

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    Taste Profile

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 1298 % Daily Value *
    • Total Fat: 80 g 123.35%
    • Saturated Fat: 18 g 89.13%
    • Trans Fat: 0 g %
    • Cholesterol: 306 mg 102.15%
    • Sodium: 948 mg 39.49%
    • Calcium: 93 mg 9.31%
    • Potassium: 721 mg 20.61%
    • Magnesium: 0 mg 0%
    • Iron: 7 mg 36.71%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 51 g %
    • Dietary Fiber: 4 g 16.87%
    • Sugar: 16 g
    • Protein: 81 g
    • Alcohol: 5 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 14 g
    • Vitamin A 14.43%
    • Vitamin C 22.23%
    • Vitamin D 0.33%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat12
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables0
    • Exchange - Lean Meat10
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total10 oz-eq