Recipe - Baked Chicken Legs

4 Chickenlegs with thighs and
Backs.
4 tablespoon Oliveoil
4 Garlic Cloves,peeled,halved
2 Bayleafs
Estragon, to taste
Thyme, Sage to taste
4 pn Saffron
Salt, Pepper to taste
18 ounce 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 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini