Baked Chicken Legs

Title:
Baked Chicken Legs

Yield:
4 Servings

Categories:
Poultry,
Ethnic




Ingredients:





     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini