Chicken with Olives

Rinse the chicken legs, pat dry and season with salt and pepper. Fry on all sides in a roasting pan in some oil.

Peel the onions and cut into rings. Peel and crush the garlic. Add both to the chicken legs and sauté briefly. Pour in the wine, leave to reduce down and then add the puréed tomatoes.

Cover, place in the oven and simmer for 30-40 minutes. About 10 minutes before the end of cooking, remove the lid and turn on the broiler. Drain the olives and add to the chicken.

Rinse the sage, shake dry and chop finely (set two leaves aside for garnish).

Remove the chicken legs from the oven, shower with sage and serve on a rustic wooden board.

Serve garnished with sage and with pasta and a salad if desired.