Baked chicken legs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chickenlegs with thighs and | |
| Backs. | ||
| 4 | tablespoons | Oliveoil |
| 4 | Garlic Cloves,peeled,halved | |
| 2 | Bayleafs | |
| Estragon, to taste | ||
| Thyme, Sage to taste | ||
| 4 | pinches | Saffron |
| Salt, Pepper to taste | ||
| 18 | ounces | Tomatoes,peeled,quartered |
| 20 | Olives, black | |
| 2 | cups | Wine,white dry |
| 2 | cups | Chickenbroth |
Directions
1.Salt and skin chickenlegs. Fry in hot oil till light brown;add the wine and the broth, bring to a boil than let simmer.
2. Add the seasons,tomatoes and olives.Cover and simmer for about 1 hour. 3.Take chicken out and keep warm, por gravy through a sieve and let it boil down to half the volume;about 10 minutes. 4.Add olives back to gravy and pour over chicken and serve with bread. recipe by C. Wulf translated by Brigitte Sealing Cyberealm BBS 315-786-1120