Now famous across the world (apparently)
30 minutes PLUS marinating time.
8 whole chicken legs skin scored
5 cloves garlic, chopped finely
1 tablespoon of fresh oregano leaves
3 tablespoons red wine vinegar
3 tablespoons olive oil
3 tablespoons of pitted green olives
6 tablespoons capers and some caper juice
130g of dried prunes, stone removed
2 bay leaves
Salt and black pepper
1/2 glass dry white wine
1 glass of chicken stock
2 tablespoons of brown sugar or molasses
Juice of 2 lemons
Step by Step Instructions
In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. This is the marinade. Add the chicken pieces and turn to coat. Refrigerate overnight or even for 2 days.
Bake until the chicken pieces yield clear juice when pricked with a fork, 50 minutes approximately (If the chicken browns too quickly, cover lightly with foil.)
Preheat the oven to 180c. Arrange the chicken in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar or molasses. Now pour in the chicken stock around the legs.
Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers mix from the pan. Place the roasting pan over a medium heat and bring the pan juices to a boil. Reduce a little, add the parsley and oregano and serve. Finally add the lemon over the chicken.
Serve with some seasonal vegetables, some creamy mash or even some new potatoes. Two legs of chicken cooked in this way costed out at less than 1€ per portion (excluding the vegetables etc) so this is amazing value.