Baked Chicken Legs

• 4 each chicken legs with thighs and backs
• 4 tablespoons olive oil
• 2 cups wine white dry
• 2 cups chicken broth
• 4 each garlic cloves peeled, halved
• 2 each bay leaves
• 1 x thyme sage to taste
• 4 pinch saffron threads
• 1 x salt pepper to taste
• 18 ounces tomatoes peeled, quartered
• 20 each olives black

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

chicken, olive oil, wine white, chicken broth, garlic, bay leaves, thyme, saffron threads, salt pepper, tomatoes, olives black

Taken from recipeland.com/recipe/v/baked-chicken-legs-36429 (may not work)