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Baked Chicken Legspoultry, ethnic 4 chickenlegs with thighs and 1 backs. 4 tablespoon oliveoil 4 garlic cloves,peeled,halved 2 bayleafs 1 estragon, to taste 1 thyme, sage to taste 4 pinch saffron 1 salt, pepper to taste 18 oz tomatoes,peeled,quartered 20 olives, black 2 cup wine,white dry 2 cup 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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