Summary

Ingredients

• 4 chicken leg (s), fresh
• 1 tablespoon butter
• 1 tablespoon olive oil, virgin
• 600 g tomatoes, chunky
• 200 g mushrooms, fresh brown
• 3 onion (s)
• 4 cloves garlic
• 2 stalks savory, the leaves finely chopped
• 20 olives, dark / black
• some herb salt
• Pepper, fresh from the mill
• 1 tablespoon parsley, freshly chopped

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Instructions

1. Clean the mushrooms and cut into slices. Peel the onion and garlic, cut the garlic into thin slices. Halve the onions and then cut into rings.
2. Heat the olive oil and butter together in a casserole and fry the legs (I don`t season them extra) all around, remove from the pot. Add the onions, garlic and mushrooms to the remaining fat. Fry everything together vigorously. Now add the tomatoes, the savory and the olives. I added 4 tablespoons of the liquid from the olive glass. Bring to the boil again and add the chicken legs again. Depending on the size of the chicken drumsticks, let simmer in approx. 40 - 50 minutes to the end. Turn the legs once at a time. Finally, season with herb salt and pepper and add the parsley.