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 herb leaves from stems and roughly chop. Peel garlic and slice. Peel red onions and quarter them.
2. 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.
3. 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).