Baked Chicken Legs Recipe
4 Chickenlegs with thighs and
Backs. 4 tb Oliveoil
4 Garlic Cloves,peeled,halved
2 Bayleafs
Estragon, to taste
Thyme, Sage to taste
4 pn Saffron
Salt, Pepper to taste
18 oz Tomatoes,peeled,quartered
20 Olives, black
2 c Wine,white dry
2 c Chickenbroth
1.Salt and skin chicken legs. 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