Baked Chicken Legs
By: Anonymous
Published: Tuesday, December 1, 2009 - 12:56am

Ingredients




4 Chickenlegs with thighs and
Backs.
4 tablespoons Oliveoil
4 Garlic Cloves,peeled,halved
2 Bayleafs
Estragon, to taste
Thyme, Sage to taste
4 pch Saffron
Salt, Pepper to taste
18 ounces Tomatoes,peeled,quartered
20 Olives, black
2 cups Wine,white dry
2 cups Chickenbroth

Preparation

1 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 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.