Chicken thighs with olives

4 PCs chicken legs

salt

ground black pepper

3 shallot - head

2 tbsp. olive oil

1 tsp. thyme - leaves

6 tbsp. dry white wine

12 PCs olives

2 PCs tomatoes

1 tbsp. parsley chopped

Thighs RUB with salt and pepper.

Shallot chopped and fry with butter.

Add ham, thyme roast on both sides. Sprinkle with wine, cover the lid, cook for 8-10 minutes in the oven at 200 � C.

Olives cut in half, remove the seeds. Tomatoes scald with boiling water, peel, cut into 4 pieces and together with the olives, add to the legs. Simmer without a lid for 3-4 minutes.

Before serving, sprinkle with parsley.