8 pieces of chicken - I used drumsticks and thighs 1x410gr tinned tomato and onion mix 15 pitted black olives - sliced in halves 1 small red onion peeled and sliced 250gr mushrooms - sliced - 100ml white wine(optional) - 1 tea spoon sugar - 1 tea spoon cornflour - mixed with a little water - chopped oregano - grated parmesan - pesto - salt/pepper/dried oregano - dried olive and chili mix
Step 1: Preheat oven to 180C
Step 2: Place chicken pieces in a ovenproof dish and season with salt, pepper and dried oregano.
Step 3: Top with onion, mushrooms, 10 olives and tomato mix. Add the wine, cover with foil and place in the oven.
Step 4: Cook for about 40-50 minutes. Mix the cornflour with water and the sugar and pour over the chicken - the sauce will thicken almost immediately.
Step 5: Place back in the oven for about 10 minutes ( this time without the foil) or until golden and bubbly!
Step 6: Serve on a bowl full of Risoni(pasta rice) and top with grated parmesan, homemade basil pesto and some more olives.
Step 7: For a final touch, sprinkle with Dried olive and chili mix.