Season chicken legs with salt (who likes, like me, also skin, because of the calories).
Fry chicken parts in oil, extinguish with wine and chicken soup, reduce temperature, add kitchen herbs and spices, followed by tomatoes and olives.
Cook for about 1 hour at low temperature with the lid closed. Take out chicken parts and keep warm, pour sauce through a sieve and boil to half (approx. 10 min). Shape olives once more in the sauce, pour over chicken pieces and serve with baguette.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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