Chicken Legs with Olives

Chicken Legs with Olives

Recipe by Judy Averbuch

You can also use whole chicken or thighs

Do not reduce the amount of ingredients for the sauce… White rice will be a great addition


250 ml white wine

250 ml chicken stock

200 grams of whole Kalamata olives

2 tablespoons capers

10 cloves of crushed garlic

7 tablespoons soy sauce

6 teaspoons Mirin

Ground white pepper

2 tablespoons red paprika

Dry oregano


Marinade the chicken with all of the ingredients for a few hours.

Lay the chicken parts in a wide pan with the skin down and pour the marinade on top.

Make sure it covers about 2 thirds of the chicken.

Drizzle with a little olive oil and sprinkle with dry oregano.

Cover with foil and bake in a preheated oven at 220 degrees. For 45 minutes.

Remove the foil, turn the chicken over so the skin is up and bake for another 30-40 minutes.

Serve with rice or mashed potatos

Skip to content