Baked Chicken Legs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Chickenlegs with thighs and,
Backs.,
4 tbsp: Oliveoil,
4: Garlic Cloves, peeled,halved
2: Bayleafs,
Estragon, to taste
Thyme, Sage to taste
4 pinch: Saffron,
Salt, Pepper to taste
18 ounce: Tomatoes, peeled,quartered
20: Olives, black
2 cup: Wine, white dry
2 cup: Chickenbroth,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp