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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Remove legs and take off skin, place chicken legs back in pot and add onion and garlic and let sweat until just translucent. | 3. 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. | 4. Pour in tomatoes and sauce and add spices. | 5. Reduce heat and simmer for minimum hour to 2 hours. | 6. Serve over favorite pasta along side a large garden salad and garlic bread. | 7. Top dish with freshly grated romano or parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	7			6790.9487	5.3947	519.4758	506.1478
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato sauce	1	can		-	-	-	-
merlot	1/4	cup		-	-	-	-
onion	1		diced	60.0	14.01	1.65	0.15
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
salt pepper				-	-	-	-
celery salt				-	-	-	-
carrot	3		peeled diced	157.44	36.7872	3.5712	0.9216
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.