Serves 4
1 protein, 1 fat
Ingredients
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
Method
- Rinse and dry the chicken. Heat the oil in a large fry pan. Add the chicken and lightly brown over moderate heat.
- Combine the remaining ingredients. Pour over the chicken and simmer, covered, for 1 hour. Add more stock if necessary to keep the chicken covered.
- Serve with steamed veggies.