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Baked Chicken Legs Recipe
Serves 4
Ingredients: 4 chickenlegs with thighs and backs
4 tbsp oliveoil
4 garlic cloves, peeled, halved
2 bayleafs
Estragon, to taste
Thyme, sage to taste
4 pinches saffron
Salt, pepper to taste
18 oz tomatoes, peeled, quartered
20 olives, black
2 cup wine, white dry
2 cup chickenbroth
Instructions: 1. Salt and skin chicken legs.
2. Fry in hot oil till light brown;add the wine and the broth, bring to a boil than let simmer.
3. Add the seasons, tomatoes and olives.
4. Cover and simmer for about 1 hour.
5. Take chicken out and keep warm, por gravy through a sieve and let it boil down to half the volume;about 10 minutes.
6. Add olives back to gravy and pour over chicken and serve with bread.
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