Instructions: 1.Salt and skin chickenlegs. Fry in hot oil till light brown;add the wine and the broth, bring to a boil than let simmer.

2. Add the seasons,tomatoes and olives.Cover and simmer for about 1 hour. 3.Take chicken out and keep warm, por gravy through a sieve and let it boil down to half the volume;about 10 minutes. 4.Add olives back to gravy and pour over chicken and serve with bread.

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