Ingredients:
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 tsp sugar
1 Tbs cornflour - mixed with a little water
chopped oregano
grated parmesan
pesto
salt/pepper/dried oregano
dried olive and chili mix
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Preparation:
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.
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