Ozpig Australia

This dish is best cooked on very low heat by sitting your pan on the top BBQ plate with the diffuser directly under the pan.


  1. Lightly coat the chicken legs in flour
  2. Heat olive oil in your pan, add the chicken legs and brown all over on a low heat.
  3. Add the sliced leek/onions, carrots, celery, diced garlic and the wine/ver juice or water.
  4. Combine ingredients well, then cover with lid and continue to cook on low for 30 minutes.
  5. Remove lid, add tomato soup and 1/2 cup of water, taste and season with more salt and pepper and basil pesto.
  6. Add sliced zucchini and olives to the pan and cook until tender

You can also add 2 bay leaves and or sliced capsicum for a richer taste.
Serve with rice, pasta or crusty bread

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