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
Preheat oven to 180C
Place chicken pieces in a ovenproof dish and season with salt, pepper and dried oregano.
Top with onion, mushrooms, 10 olives and tomato mix. Add the wine, cover with foil and place in the oven.
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.
Place back in the oven for about 10 minutes ( this time without the foil) or until golden and bubbly!
Serve on a bowl full of Risoni(pasta rice) and top with grated parmesan, homemade basil pesto and some more olives.
For a final touch, sprinkle with Dried olive and chili mix.