Chicken Legs in Olive Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large chicken legs
- pepper
- Paprika powder
- 2 tablespoons oil
- 2 large onions, (chopped)
- 400 ml broth, instant
- 1 small Glass olives, green (filled with peppers)
- 1 small Can / s tomato paste
- marjoram
- Madeira
- Worcester sauce
- Tabasco
- possibly sauce thickener, (light)
Print Recipe
Pin Recipe Instructions
- Season the chicken legs with pepper and paprika. Fry briefly in hot oil. Add the chopped onions, sauté them, then add the stock. Cut the olives into fine slices and stir in with the tomato paste. Sprinkle the chicken legs with marjoram and simmer covered for approx. 50 minutes.
- Shortly before the end of the cooking time, switch the oven on to 200 ° C.
- Remove the chicken legs, place in an ovenproof dish, put in the hot oven and let the skin crisp for approx. 8 minutes.
- In the meantime, season the sauce with Madeira, Worchester sauce and Tabasco. If necessary thicken with sauce thickener.
- Just before serving, pour the sauce over the chicken legs.
- Curry rice tastes good with it.
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