Ingredients: 4 Chicken legs with thighs and Backs 4 tablespoons Olive oil 4 Garlic Cloves, peeled, halved 2 Bay leaves Tarragon to taste Thyme, Sage to taste 4 pinches Saffron Salt, Pepper to taste 18 ounce Tomatoes, peeled, quartered 20 Olives, black 2 cups Wine, white dry 2 cups Chicken broth

Recipe Info Rating: 0 Contributor: admin

Salt and skin chicken legs. Fry in hot oil till light brown; add the wine and the broth, bring to a boil then let simmer. Add the seasonings, tomatoes and olives. Cover and simmer for about 1 hour. Take chicken out and keep warm, pour gravy through a sieve and let it boil down to half the volume; about 10 minutes. Add olives back to gravy and pour over chicken and serve with bread.