Ingredients
- 20 olives
- 4 chickenlegs with thighs
- 4 garlic (cloves)
- 2 bayleafs
- 475 ml wine
- 325 gr tomatoes
- 475 ml chickenbroth
- 60 ml oliveoil
- some thyme
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
