What a luscious recipe! The chicken falls off the bone and the savory ‘gravy’ is awesome soaked in the whole grain peasant bread. My only question is, “where is the baking?". I cooked this on the stove top in my dutch oven.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
1½ hrsIngredients
Directions
Salt and skin chickenlegs.
Fry in hot oil until light brown; add the wine and the broth, bring to a boil than 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.
Add olives back to gravy and pour over chicken and serve with bread.
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