CHICKEN WITH POTATOES AND OLIVES Makes 10 servings Preparation time: 15 minutes Cooking time: 5 hours on high; 8 hours on low 3 pounds bone-in skinless chicken legs and thighs 2 pounds peeled baking potatoes cut into 3/4-inch pieces 1 large green bell pepper cut into thin strips 1 medium chopped onion 1 (15-ounce) can tomato sauce 1/2 cup dry white wine or fat-free chicken broth 1/2 cup rinsed green olives with pimento 1 1/2 tablespoons minced garlic 1 1/2 tablespoons olive oil 1/2 teaspoon each salt and pepper 1 bay leaf broken in half In a 4 1/2-quart or larger slow-cooker, place chicken. In large bowl, combine remaining ingredients; mix well. Spoon over chicken. Cover and cook 5 hours on high or 8 hours on low or until chicken is cooked through and tender and potatoes are tender. Discard bay leaf halves and serve. (Adapted from Woman*s Day magazine.) Per serving: 319 calories, 27 grams protein, 14 grams fat (38 percent calories from fat), 3.3 grams saturated fat, 21 grams carbohydrate, 89 milligrams cholesterol, 567 milligrams sodium, 3 grams fiber. COPYRIGHT 2008 UNIVERSAL PRESS SYNDICATE. This feature may not be reproduced or distributed electronically, in print or otherwise without the written permission of uclick and Universal Press Syndicate
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