Title: Baked Chicken Legs
Categories: Poultry Ethnic
Yield: 4 Servings

4		Chickenlegs with thighs and
		Backs.
4	tb	Oliveoil
4		Garlic Cloves,peeled,halved
2		Bayleafs
		Estragon, to taste
		Thyme, Sage to taste
4	pn	Saffron
		Salt, Pepper to taste
18	oz	Tomatoes,peeled,quartered
20		Olives, black
2	c	Wine,white dry
2	c	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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