Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 stalks sage
- 4 stalks thyme
- 2 sprigs rosemary
- 1 bunch parsley, smooth
- 5 clove (s) garlic
- 3 onion (s), red
- 6 chicken leg (s), possibly lower legs, then more
- 150 ml white wine
- 200 ml broth
- 100 g olives, black
Print Recipe
Pin Recipe Instructions
- Pluck herb leaves from stems and roughly chop. Peel garlic and slice. Peel red onions and quarter them.
- Cut chicken legs at the joints (skip if using lower legs). Wash and pat dry. Season with salt and pepper. Heat a skillet over medium-high heat and fry the chicken until browned on all sides. Transfer to a deep baking sheet.
- In the same skillet over medium heat, fry the onions and garlic for 2-3 minutes. Add the herbs and cook for 1 minute. Deglaze the pan with white wine, add the broth, and bring to a boil over medium-high heat. Pour the sauce over the chicken legs and bake at 180–200°C (356–392°F) for 30-40 minutes until the internal temperature reaches 74°C (165°F).
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