4 chickenlegs with thighs and
1 backs.
4 tbsp oliveoil
4 garlic cloves,peeled,halved
2 bayleafs
1 estragon, to taste
1 thyme, sage to taste
4 pinch saffron
1 salt, pepper to taste
18 oz tomatoes,peeled,quartered
20 olives, black
2 cup wine,white dry
2 cup 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
Servings: 4 servings
Baked Chicken Legs Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
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We hope you enjoy this Baked Chicken Legs recipe.
