INGREDIENTS
2
lbs. Chicken legs (thighs, or both, about 6-8 pieces)
1 tsp
Salt
1/2 tsp
Ground Cumin
1/2 tsp
Oregano
1/4 tsp
Fresh Ground Pepper
2 tbsp
Extra Virgin Olive Oil
1
Small Onion (finely diced)
3
Garlic Cloves (minced)
1/2 cup
White Wine (substitute chicken broth if desired)
8 oz
can Tomato Sauce
1/2 cup
Water
1
Bay Leaf
1
Large Potato (cut into 1-2 inch pieces)
1/2 cup
Pitted Spanish Olives