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Serves 8


1 small orange

half lemon

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 capers)

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 Mark 4.

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 so.