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Baked Chicken Legs


4 Chicken legs with thighs and Backs
4 tablespoons Olive oil
4 Garlic Cloves, peeled, halved
2 Bay leaves
Tarragon to taste
Thyme, Sage to taste
4 pinches Saffron
Salt, Pepper to taste
18 ounce Tomatoes, peeled, quartered
20 Olives, black
2 cups Wine, white dry
2 cups Chicken broth

Yield: 4 servings

Salt and skin chicken legs. Fry in hot oil till light brown; add the wine and the broth, bring to a boil then let simmer. Add the seasonings, tomatoes and olives. Cover and simmer for about 1 hour. Take chicken out and keep warm, pour gravy through a sieve and let it boil down to half the volume; about 10 minutes. Add olives back to gravy and pour over chicken and serve with bread.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.