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