Baked Chicken Legs
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 Tomatoe...
Ingredients
- 4chickenlegs with thighs and
- 4garlic cloves,peeled,halved
- 2bayleafs
- 20olives, black
- 2cup wine,white dry
- 2cup chickenbroth
- 1.salt and skin chickenlegs. fry in hot oil till light
Directions
- 1
4 Chickenlegs with thighs and Backs
- 2
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 Toma
- 3
Fry in hot oil till light brown;add the wine and the broth, bring to a boil than let simmer
- 4
Add the seasons,tomatoes and olives.Cover and simmer for about 1 hour
- 5
3.Take chicken out and keep warm, por gravy through a sieve and let it boil down to half the volume;about 10 minutes
- 6
4.Add olives back to gravy and pour over chicken and serve with bread
- 7
recipe by C
- 8
Wulf translated by Brigitte Sealing Cyberealm BBS 315-786-1120