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
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