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Baked chicken legs

Yield: 4 Servings

Ingredients:

• 4 Chickenlegs with thighs and Backs.
• 4 tb Oliveoil
• 4 Garlic Cloves peeled halved
• 2 Bayleafs

Instructions:

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

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