By the Associated Press
8 skinless chicken drumsticks
coarse salt and pepper
2 T. vegetable oil
1 large yellow onion diced
1 large carrot, diced
1 large celery stalk diced
3 garlic cloves, peeled
1 large russet potato, diced
1 lb collart greens, stems removed, leaves torn
46 oz vegetable juice
2 t. Worcestershire sauce
2 t. white vinegar
Season the chicken generously with salt and pepper. In a 6-qt. dutch oven or heavy pot, heat the oil over medium high. Add the chicken and brown on all sides, 10-12 minutes. Transfer chicken to a plate. Add the onion, carrot, celery, and garlic to the pot. Saute until the onion softens, about 3 minutes. Add the potato, collard greens, then cook until the greens begin to wilt, another 3 minutes. Return the chicken to the pot. Add the vegetable juice and Worcestershire sauce. Bring to a boil, reduce heat to medium and simmer, partially covered until the chicken begins to separate from the bone and the vegetables are tender, about 45 minutes. Season with salt and pepper and stir in the vinegar just before serving.
Serves 6. 245 calories per serving; 22 grams protein; 4 grams fiber; 9 grams fat
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