Serves 10
Ingredients
| 50 | g | olive oil |
| 10 | each | chicken legs |
| 200 | g | onion, slices |
| 300 | g | tri colored peppers slice |
| 5 | g | basil, chopped |
| 50 | g | garlic, crushed |
| 5 | g | sweet paprika |
| 100 | g | green olives sliced |
| 3 | g | black pepper |
| 2 | L | Water |
| 150 | g | Knorr brown gravy Powder |
| 10 | g | Salt |
| 60 | g | Butter |
| 2 | g | dried oregano |
| 300 | g | sliced sundried tomatoes |
To serve
Roasted garlic mashed potatoes
Preparation
- In a large cooking pot warm olive oil and butter over medium heat, add chicken legs and cook a few minutes until Brown color. Remove chicken and set aside.
- In the same cooking pot over low-medium heat sauté onion, and peppers until onion is translucent and soft.
- Add garlic and Herbs fry for 1 minutes. stirring often. Add paprika, salt and black pepper, Add water, Knorr brown gravy, return chicken and add the sundried tomatoes and olives then cook for another 10 minute or so, again stirring often.