Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chickenlegs with thighs and
Backs.
4 tb Oliveoil
4 Garlic Cloves,peeled,halved
2 Bayleafs
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
