August 4, 2016

Serves 4

1 protein, 1 fat


4 whole chicken legs
60ml light olive oil
2 cloves garlic
1 lemon, juiced
1 tsp grated orange zest
2 bay leaves
125ml vinegar
250ml white wine
250ml gluten-free chicken stock
½ tsp coarsely ground pepper
1 Salt to taste


  1. Rinse and dry the chicken. Heat the oil in a large fry pan. Add the chicken and lightly brown over moderate heat.
  2. Combine the remaining ingredients. Pour over the chicken and simmer, covered, for 1 hour. Add more stock if necessary to keep the chicken covered.
  3. Serve with steamed veggies.
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