Home > Artichoke & Sundried Tomato Chicken Leg

Artichoke & Sundried Tomato Chicken Leg

Name: Artichoke & Sundried Tomato Chicken Leg
Yield: 25 Servings
Ingredients: 25 each (6.95 kg) Chicken Legs, IQF 25 each (15 lbs 5 oz); 45 ml Canola Oil 3 Tbsp; 550 g Onions, fresh, sliced 1 lb 3 oz; 46 g Garlic, minced 1.6 oz; 500 ml Chicken Broth, soup 2 cups; 1.8 L Artichoke, canned, undrained, cut into quarters 7 cups 1/4 cup; 400 g Sun-dried Tomatoes, drained, diced 14 oz; 188 g Kalamata Olives, sliced, drained 7 oz; 10 ml Oregano, dry 2 tsp; 10 ml Basil, dry 2 tsp; 15 ml Black Pepper, ground 1 Tbsp; 375 g Feta Cheese, crumbled 13 oz

Featured Maple Leaf Product: Chicken Leg, Bone-In, Back Attached, IQF, 278 g portion/199 g edible, (#26352)

Recipe Information

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.

Yield

25 Servings

Portion Size

337 g/11.9 oz

Preparation Method

Baked/Roasted

Suggested Accompaniments

Serve with buttered pasta and steamed green vegetables i.e. broccoli, green beans or Caesar salad (sides not included in nutritional information).

Global Cuisine

Mediterranean

Theme Inspired

All Themes

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 %

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