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Baked Chicken Legs

Recipe : Baked Chicken Legs

Procedure :
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 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

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