4 Chicken legs with thighs and Backs
4 tablespoons Olive oil
4 Garlic Cloves, peeled, halved
2 Bay leaves
Tarragon to taste
Thyme, Sage to taste
4 pinches Saffron
Salt, Pepper to taste
18 ounce Tomatoes, peeled, quartered
20 Olives, black
2 cups Wine, white dry
2 cups Chicken broth
Yield: 4 servings
Salt and skin chicken legs. Fry in hot oil till light brown; add the wine and the broth, bring to a boil then 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 the volume; about 10 minutes. Add olives back to gravy and pour over chicken and serve with bread.