Baked Chicken Legs

Ready in 1h

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4 tb Olive oil
4 Chicken legs with thighs and backs
Estragon; to taste
Salt and Pepper; to taste
2 Bay leafs
Thyme; Sage to taste
4 Cloves Garlic; peeled, halved
4 pn Saffron
18 oz Tomatoes; peeled, quartered
2 c Chicken broth
20 Olives, black
2 c Wine, white dry

Original recipe makes 4



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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