Baked Chicken Legs Recipe

• 4 pcs Chickenlegs with thighs and Backs.
• 4 Tbsp. Oliveoil
• 4 pcs Garlic Cloves,peeled,halved
• 2 pcs Bayleafs
• Estragon, to taste
• Thyme, Sage to taste
• 4 pch Saffron
• Salt, Pepper to taste
• 18 ounce Tomatoes,peeled,quartered
• 20 pcs Olives, black
• 2 cups Wine,white dry
• 2 cups Chickenbroth

1. Salt and skin chickenlegs.
2. Fry in warm oil until light brown;add in the wine and the broth, bring to a boil than let simmer.
3. Add in the seasons,tomatoes and olives.
4. Cover and simmer for about 1 hour.
5. Take chicken out and keep hot, por gravy through a sieve and let it boil down to half the volume;about 10 min.
6. Add in olives back to gravy and pour over chicken and serve with bread.

chickenlegs, oliveoil, garlic, estragon, thyme, saffron, salt, tomatoes, olives, wine, chickenbroth

Taken from cookeatshare.com/recipes/baked-chicken-legs-74330 (may not work)