1 small orange
125ml red wine
4 tbsp olive oil
4 tbsp red wine vinegar
24 green olives
2 tbsp capers in vinegar, drained
1 tbsp pickling vinegar (from the
4 bay leaves
4 garlic cloves, finely chopped
2 sprigs of fresh thyme
1 tsp salt
1/2 tsp black pepper
2kg chicken legs (about 8 whole
legs, including thigh and drumstick)
2 tbsp honey or light brown sugar
Quarter the orange and then cut
into thin slices. Remove any pips. Do the same with the lemon half.
In a large bowl, combine the
orange and lemon slices with wine, olive oil, vinegar, olives, capers, caper
pickling liquid, bay leaves, garlic, thyme, salt, pepper and honey. Make sure
that it is well mixed.
Add the chicken pieces and
massage them in the liquid to ensure that they are well-coated in the marinade.
Cover with clingfilm and
refrigerate for at least 8 hours or overnight in the fridge.
Pre-heat the oven to 180C/Gas
Spread the chicken legs out in a
large baking dish, (skin-side up). Pour all of the marinade over the chicken.
Bake for 50 to 60 minutes, or
until the chicken is cooked through and golden brown. Baste every 15 minutes or