Stewed chicken legs with peas and carrot

Stewed chicken leg with peas and carrot on a plate

A hot, homemade and tasty meal is always a great option to warm up on cold days and get together the family to the table! Try this stewed chicken legs recipe with peas and carrot, you and your family will love it!!!

Category: Chicken, Meat, Recipes
Servings:: 4
Prep Time:5 m
Cook Time:1:10 h
Total Time:1:15 h
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
Units: Metric (Units: US)


  • 4 chicken legs (about 1.2 kg (2 2/3 pounds))
  • 100 ml (1/2 cup) white wine
  • 100 ml (1/2 cup) olive oil
  • 1 medium ripe tomato
  • 300 grams (2 cups) peas
  • 1 large onion
  • Pepper (to taste)
  • 5 cloves of garlic
  • 2 medium carrots
  • Bay leaf (to taste)
  • Salt (to taste)


  1. Put the olive oil, the onion cut into round slices, bay leaf, the peeled garlic and the peeled tomato cut into small pieces in a saucepan and cook over low heat for about 10 minutes, stirring occasionally.
  2. Add the chicken legs, the peas and the carrots cut into round slices and season with salt, pepper and white wine. Stir, cover the pan and cook over low heat about 1 hour.
  3. Turn off the heat and serve with boiled potatoes or white rice.
Stewed chicken legs with peas and carrot
Nutrition facts
Serves 4
Per Serving:
Calories 893
Total Fat 46.5 g(59%)
Saturated Fat 9.5 g(48%)
Cholesterol 267 mg(89%)
Sodium 326 mg(14%)
Total Carbohydrate 20.5 g(7%)
Protein 92 g

Leave a Comment

Your email address will not be published. Required fields are marked *