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1 tbsp olive oil
2 celery stalks, thinly sliced
100g bacon, chopped
2½ cups tomato sauce
½ cup dry wine
8 chicken legs
1 lemon, cut into wedges
8 kalamata olives |
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Preheat
oven to 200°C.
Heat oil in a pan over medium heat. Cook celery and bacon,
stirring continuously until celery is soft. Stir in tomato sauce
and wine. Bring to the boil.
Place chicken legs in a single layer into ovenproof dish. Pour
over hot sauce. Add lemon wedges and olives. Bake uncovered for 40
minutes.
Serves 4
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