Recipe - Rustic Italian Chicken

2 lg Country cut chicken legs
(That's the drumsticks with
theighs attached)
1 small Onion; cut or sliced up
1 Clove garlic; chopped fine
2 cup Red wine
1 cup Chicken broth
12 Black olives
2 md Carrots; bias cut
1 cn Italian stewed tomatoes
1 cn (8oz) tomatoe sauce
1 tablespoon Chopped fresh rosemary
1 teaspoon Chopped fresh sage
4 tablespoon Chopped basil (I have lots
of basil this year)
Salt
Pepper
Olive oil
Cooked Rotini Pasta

submitted by: rlarsen@pyrotechnics.com
Salt & pepper the chicken on both sides. Brown chicken in oil. Push to
one side and add cut or sliced up onion and carrots and saute'. Add garlic and
olives, saute' a moment then add the wine, rosemary, sage, and half the
basil. Bring to a simmer. Pour stewed tomatoes and tomato sauce over the
chicken, add broth to bring the liquid up to just below covering the
chicken. Baste chicken with pan liquids. Return to simmer, cover tightly
and braise for about 1 hour, until chicken is falling off the bone.

Just before serving, top with fresh chopped basil. Serve with rotini on
the side, covered with the resulting sauce, a good Tuscan bread and grated
parmesan. Bela!

Recipe Archive 5 August 96

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.