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Recipe by: giny
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See below ingredients and instructions of the 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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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