2 chicken legs
1 medium onion
1 clove garlic
1 small carrot
1 celery stalk
1 tbsp olives, finely chopped
1 pound chopped tomatoes, preserve
1 tbsp oil
0,5 tsp salt
0,5 tsp pepper
celery leaves for garnish
1. In a large pan heat the oil and fry the chicken legs on medium-high heat until brown crust starts to develop. Transfer to an oven-proof dish, Add approx. 2/3 salt and pepper.
2. Peel and finely chop the onion, carrot and garlic, finely chop the celery stalk. In the same pan fry them over medium heat for approx. 5-7 minutes, adding oil if necessary. Remove from heat, add olives, mix to combine and pour the mixture over the chicken legs. Add tomato preserve on top of the vegetables. Add remaining salt and pepper.
3. Bake at 400F for 1 hour, or until completely done, and the chicken legs are tender throughout.
Serve hot, with boiled rice, noodles or potatoes. Garnish with celery leaves if desired.