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.
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