Baked Chicken Legs
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. 131
with thighs and backs
sage to taste
pepper to taste
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.