How To Cook Stewed Chicken Legs In Tomato Sauce With Olives, Mushrooms And Rosemary - Recipe
Author: Marko Balašević
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Stewed chicken legs in tomato sauce with olives, mushrooms and rosemary". Delicious recipe.
Necessary products for three portions:
- 3 chicken legs, whole
- 60 grams of butter
- 200 grams of fresh mushrooms
- 2 sprigs of fresh rosemary
- 4 soft tomatoes, peeled and grated
- a pinch of sugar
- salt, black and red pepper to taste
- 80 grams of finely chopped black olives
- 50 milliliters of white wine
- 80 milliliters of chicken broth
- 1 onion, chopped
- a few sprigs of fresh parsley
Method of preparation:
Pour salted water into a saucepan and bring the legs to a boil. Cool the broth, strain it and separate about a cup of tea from it.
Melt the butter in a pan, fry the onion, chopped mushrooms, tomatoes, olives and add salt, sugar, black and red pepper. Stir the mixture, pour the wine and season with rosemary sprigs.
Put the legs in a pan, pour the vegetable sauce and distribute it in the dish.
Pour the broth, preheat the oven to 200 degrees and cover with a second tray of the same size. Bake the dish for 40 minutes, cool and distribute on a plate. Serve the legs, garnished with sauce and fresh parsley.
Bon Appetit!
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