Featured Maple Leaf Product: Chicken Leg, Bone-In, Back Attached, IQF, 278 g portion/199 g edible, (#26352)
Artichoke & Sundried Tomato Chicken Leg
Recipe Information
Yield
25 Servings
Portion Size
337 g/11.9 oz
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Legs, IQF | 25 each (6.95 kg) | 25 each (15 lbs 5 oz) |
| Canola Oil | 45 ml | 3 Tbsp |
| Onions, fresh, sliced | 550 g | 1 lb 3 oz |
| Garlic, minced | 46 g | 1.6 oz |
| Chicken Broth, soup | 500 ml | 2 cups |
| Artichoke, canned, undrained, cut into quarters | 1.8 L | 7 cups 1/4 cup |
| Sun-dried Tomatoes, drained, diced | 400 g | 14 oz |
| Kalamata Olives, sliced, drained | 188 g | 7 oz |
| Oregano, dry | 10 ml | 2 tsp |
| Basil, dry | 10 ml | 2 tsp |
| Black Pepper, ground | 15 ml | 1 Tbsp |
| Feta Cheese, crumbled | 375 g | 13 oz |
Method
- The day before, thaw chicken quarters under refrigeration at <40°F/4°C until ready to continue.
- Preheat convection oven to 325°F/165°C.
- Heat oil in a large skillet over medium-high heat. Cook and stir sliced onions and minced garlic in hot oil for 1 minute. Add chicken and brown on both sides. Transfer to a 2" deep insert pan.
- Cut artichoke hearts into quarters. Add chicken broth, artichoke hearts with juice, diced sun-dried tomatoes, olives, oregano, basil and black pepper and mix together. Cover insert pan with foil/lid and cook in preheated convection oven at 325°F/165°C for 40 minutes.
- Remove foil/lid and sprinkle drained, crumbled feta cheese on top. Bake for 5-10 minutes longer and until internal temperature reaches 165°F/74°C for a minimum of 15 seconds.
- Serve 1 leg each with artichoke/tomatoes mixture.
Suggested Accompaniments
Serve with buttered pasta and steamed green vegetables i.e. broccoli, green beans or Caesar salad (sides not included in nutritional information).
Nutritional Information
per 337 g/11.9 oz
| Nutrient | Quantity |
|---|---|
| Calories | 540 kcal |
| Protein | 39 g |
| Carbohydates | 12 g |
| Total Fat | 36 g |
| Trans Fats | 0.1 g |
| Saturated Fat | 11 g |
| Total Sugars | 4 g |
| Total Dietary Fiber | 4 g |
| Calcium | 75 mg |
| Potassium | 200 mg |
| Sodium | 900 mg |
| Iron | 4.5 mg |
| Vitamin A | 97.76 RE |
| Vitamin C | 4.83 mg |
| Calories from protein | 29 % |