Chicken Legs Amandine Recipe
1.8g
Net Carbs
Net Carbs
Prep Time: 10 Minutes
Style:French
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Moderate
Style:French
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
How to Calculate Atkins Net CarbsINGREDIENTS
- 2 tbsp Canola Vegetable Oil
- 24 oz Chicken Leg, bone-in, with skin
- 1/4 cup, sliced Almonds
- 4 fl oz Sauvignon Blanc Wine
- 1/4 cup Tap Water
- 1 1/2 tsp Garlic
- 2 tablespoon Unsalted Butter Stick
- 2 tbsp Parsley
- 1 tbsp Fresh Lemon Juice
DIRECTIONS
- 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 minced 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.
Cooking Tip
Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
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