| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Ethnic |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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