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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|Serving Size: 1 Serving (504g)|
|Recipe Makes: 4|
|Calories from Fat: 95 (29%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 104mg||32 %|
|Sodium 766.8mg||26 %|
|Potassium 724mg||19 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 8g|
|Protein 28.3g||40 %|
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Calories per serving: 328
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