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Ingredientes
- 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
- 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.
- Add in the seasons,tomatoes and olives.
- Cover and simmer for about 1 hour.
- Take chicken out and keep hot, por gravy through a sieve and let it boil down to half the volume;about 10 min.
- 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% |
