Summary

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

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Instructions

1. Pluck the herbs from the stems and roughly chop them, peel the garlic and cut into slices, peel and quarter the onions.
2. Cut through the legs at the joint so that you have 2 pieces (you don`t need it for lower legs), then wash and pat dry and season with salt and pepper. Fry the legs in a pan and then place them on a deep baking sheet.
3. Fry the onions and garlic in the frying stock for 2-3 minutes, add the herbs and sweat. Now deglaze with white wine and add the broth and let it boil briefly. Distribute the stock over the legs and cook in the preheated oven at 180 ° C - 200 ° C for approx. 30 - 40 minutes.