email this pageIngredients
2½ cups sliced leeks or onion
¼ cup each chopped fresh basil and mint
4 chicken leg quarters
1 cup dry white wine
1½ teaspoons salt
¼ teaspoon pepper
40 unpeeled garlic cloves (about 4 heads)
25 whole cherry tomatoes
Sprigs of basil
French bread (optional)
Instructions
¼ cup each chopped fresh basil and mint
4 chicken leg quarters
1 cup dry white wine
1½ teaspoons salt
¼ teaspoon pepper
40 unpeeled garlic cloves (about 4 heads)
25 whole cherry tomatoes
Sprigs of basil
French bread (optional)
1. Preheat oven to 375F.
2. Combine leeks, basil and mint in a 4-quart casserole. Arrange chicken over leek mixture. Drizzle with wine; sprinkle with salt, pepper and garlic. Cover casserole with aluminum foil and casserole lid. Bake 1 hour. Add cherry tomatoes and bake 1 hour longer. Garnish with basil sprigs and serve with French bread. Serves 6.
"Relish Festivals and Fun," Sept. 2007.
Nutritional Information
2. Combine leeks, basil and mint in a 4-quart casserole. Arrange chicken over leek mixture. Drizzle with wine; sprinkle with salt, pepper and garlic. Cover casserole with aluminum foil and casserole lid. Bake 1 hour. Add cherry tomatoes and bake 1 hour longer. Garnish with basil sprigs and serve with French bread. Serves 6.
"Relish Festivals and Fun," Sept. 2007.
Per serving: 280 calories, 11g fat, 22g prot., 16g carbs., 2g fiber, 660mg sodium.
