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 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
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
