Mary & Martha's Kitchen Recipe

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Baked Chicken Legs Recipe 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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<h1>Baked Chicken Legs</h1> <h2>Recipe</h2><p> <P><P>4 Chickenlegs with thighs and <P>Backs. 4 tb Oliveoil <P>4 Garlic Cloves,peeled,halved <P>2 Bayleafs <P>Estragon, to taste Thyme, Sage to taste 4 pn Saffron <P>Salt, Pepper to taste 18 oz Tomatoes,peeled,quartered <P>20 Olives, black <P>2 c Wine,white dry <P>2 c Chickenbroth <P><P>1.Salt and skin chickenlegs. Fry in hot oil till light <P>brown;add the wine and the broth, bring to a boil than let simmer. 2. Add the seasons,tomatoes and olives.Cover and <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Baked_Chicken_Legs/18007/' title='Baked Chicken Legs Recipe'>Baked Chicken Legs Recipe</a></div>

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