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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Marinade: combine everything but chicken and simmer for 2 minutes. Pour the
marinade over the chicken, cover with plastic and refrigerate for 8 hours
or overnight. Preheat broiler. Remove the legs from the marinade and ar-
range them in a broiler pan...that is foil lined. Broil the legs 3 1/2"
below (or above) heat source for about 8 minutes...brushing with the
marinade. Cal 281, Pro 30g, Total fat 15g, sod 233 WW 3 0r 4 Pt, 1 fat, 30
cal
Ingredients:
4 Chicken legs and thighs
3/4 Cup(s) Malt vinegar
1/2 Cup(s) Dry white wine
2 large Shallots, thinly sliced
2 Tablespoon(s) Basil leaves, fresh
1/4 Teaspoon(s) Salt |
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