![Artichoke Sundried Tomato Chicken Leg](https://mapleleafhh.com/wp-content/uploads/Artichoke-Sundried-Tomato-Chicken-Leg--1024x698.jpg)
Yield
25 Servings
Portion Size
337 g/11.9 oz
Category
Chicken
Featured Maple Leaf Product: Chicken Leg, Bone-In, Back Attached, IQF, 278 g portion/199 g edible, (#26352)
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 Info per 337 g/11.9 oz
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 % |