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

Ingredients:

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

Preparation:

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