8 Chicken legs [4 lb]
2 tb olive oil
1 tb Butter
1 onion, cut in wedges
2 garlic cloves, minced
3 carrots, sliced
1/4 c Fresh parsley, chopped
2 bay leaves
1/4 c Dry white wine, or
chicken stock
1/4 c Pitted black olives, chopped
1/4 c Pine nuts
2 tomatoes, diced
salt
pepper

Remove skin from chicken legs. In skillet, heat il and butter over
medium heat; brown chicken legs in batches, if necessary. Remove
chicken from skillet and set aside. In the same skillet, cook onion
and garlic for 3 minutes.
Return chicken to skilleet along with carrots, parsley, bay leaves and
wine; cover and simmer for 30 minutes. Remove bay leaves.
Add olives, pine nuts and tomatoes to skillet; simmer for about 2
minutes or until heated through. Season with salt and pepper.
Arrange chicken legs and vegetables in serving platter. Serve
remaining liquid separately as sauce.

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