Spring chicken legs

"These chicken thighs, slow-cooked in cider until tender are a perfect dish for spring evenings when there is still a bite in the air. Stir in cream and peas five minutes before serving this flavoursome one-pot dish."
Prep time:
10 min
Cook time:
1 hr 5 min
Servings:
4 people

Health Score

High
Medium
Low
7.0 / 10
Medium score

Glycemic Index

Index
54
Low
Load
42
High

Nutrition per serving:

Calories1260.45 kcal63%
Fat73.51 g105%
Carbs78.79 g30%
Sugars26.34 g29%
Protein68.47 g137%
Sodium468.00 mg23%
Fiber10.18 g36%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
54
Low
Glycemic Load
42
High

Ingredients

1 tbsp olive oil
4 chicken legs
300g (10oz) shallots
2 leeks, trimmed and sliced
750g (1 1/2lb) new potatoes, halved
500ml (17 fl oz) cider
200ml (1/3 pint) chicken stock
100ml double cream
150g frozen peas
half celery stalk
fresh parsley, few sprigs
fresh thyme
small bunch of bay leaves

Directions

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