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Baked Chicken Legs

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Chickenlegs with thighs and Backs.

  2. 4 tb Oliveoil

  3. 4 Garlic Cloves,peeled,halved

  4. 2 Bayleafs

  5. Estragon, to taste

  6. Thyme, Sage to taste

  7. 4 pn Saffron

  8. Salt, Pepper to taste

  9. 18 oz Tomatoes,peeled,quartered

  10. 20 Olives, black

  11. 2 c Wine,white dry

  12. 2 c Chickenbroth

Instructions Jump to Ingredients ↑

  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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