Spaghetti Legs Recipe

Name: Spaghetti Legs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 chicken legs; 1 (28 ounce) can crushed tomatoes; 1 (8 ounce) can tomato sauce; 1/4 cup merlot; 1 large onion, diced; 2 garlic cloves, minced; 1 teaspoon basil; 1/2 teaspoon oregano; salt and pepper; celery salt; 3 carrots, peeled and diced; olive oil

Servings: persons

7 chicken legs
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1/4 cup merlot
1 large onion, diced
2 garlic cloves, minced
1 teaspoon basil
1/2 teaspoon oregano
salt and pepper
celery salt
3 carrots, peeled and diced
olive oil

1
In large dutch oven brown chicken legs, seasoned with salt and pepper and celery salt, in olive oil over med-high heat turning often with the lid on.
2
Remove legs and take off skin, place chicken legs back in pot and add onion and garlic and let sweat until just translucent.
3
Deglaze pot with wine for 2 minutes (being sure to scrape bottom of pot to remove bits) add carrots, then turn heat down to medium cook until wine becomes thick.
4
Pour in tomatoes and sauce and add spices.
5
Reduce heat and simmer for minimum hour to 2 hours.
6
Serve over favorite pasta along side a large garden salad and garlic bread.
7
Top dish with freshly grated romano or parmesan cheese.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 chicken legs, 1 (28 ounce) can crushed tomatoes, 1 (8 ounce) can tomato sauce, 1/4 cup merlot, and more.

Yes, Spaghetti Legs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Legs

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