Weight Watchers Tomato and Red Wine–Braised Chicken Legs

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Weight Watchers Tomato and Red Wine–Braised Chicken Legs

Weight Watchers Tomato and Red Wine–Braised Chicken Legs

Ingredients

  • 4 (½-pound) whole chicken legs, skinned
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 (28-ounce) can Italian-seasoned crushed tomatoes
  • ½ cup dry red wine
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons grated orange zest
  • 8 ounces pappardelle or extra-wide noodles

Instructions

  1. Sprinkle the chicken with ½ teaspoon of the salt and ? teaspoon of the pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3–4 minutes on each side. Transfer the chicken to a plate.
  2. Add the garlic to the skillet and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and wine; bring to a boil. Reduce the heat and simmer, uncovered, about 5 minutes. Return the chicken to the skillet and add the remaining ¼ teaspoon salt and ? teaspoon pepper; return to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and pulls easily from the bones, 35–40 minutes.
  3. Transfer the chicken to a plate; cover with foil to keep warm. Return the tomato mixture in the skillet to a boil. Reduce the heat to medium and cook, uncovered, until slightly thickened, about 8 minutes. Return the chicken to the skillet, then stir in the parsley and orange zest.
  4. Meanwhile, cook the pasta according to the package directions, omitting the salt, if desired; drain. Divide the pasta among 4 plates, then top with a chicken leg and the sauce.

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