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Raciónes: 4
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Ingredientes

Cost per serving $3.81 view details
  • 4 pcs Chickenlegs with thighs and Backs.
  • 4 Tbsp. Oliveoil
  • 4 pcs Garlic Cloves,peeled,halved
  • 2 pcs Bayleafs
  • Estragon, to taste
  • Thyme, Sage to taste
  • 4 pch Saffron
  • Salt, Pepper to taste
  • 18 ounce Tomatoes,peeled,quartered
  • 20 pcs Olives, black
  • 2 cups Wine,white dry
  • 2 cups Chickenbroth

Direcciones

  1. Salt and skin chickenlegs. Fry in warm oil until light brown;add in the wine and the broth, bring to a boil than let simmer.
  2. Add in the seasons,tomatoes and olives.
  3. Cover and simmer for about 1 hour.
  4. Take chicken out and keep hot, por gravy through a sieve and let it boil down to half the volume;about 10 min.
  5. Add in olives back to gravy and pour over chicken and serve with bread.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 304g
Recipe makes 4 servings
Calories 720  
Calories from Fat 610 85%
Total Fat 67.76g 85%
Saturated Fat 9.36g 37%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 14mg 1%
Potassium 406mg 12%
Total Carbs 8.74g 2%
Dietary Fiber 1.5g 5%
Sugars 4.01g 3%
Protein 1.29g 2%
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