Ingredients

• 2 pounds bone in legs and thighs
• ½ bottle dry white wine
• 4 ounces balsamic vinegar
• 2 ounces chopped pitted Kalamata olives
• 1-2 tablespoons capers
• 2 sprigs chopped fresh rosemary
• Seas salt
• Cracked black pepper

Method

• Place legs and thighs in a casserole dish
• Place all other ingredients in a mixing bowl and mix together
• pour mixture from the bowl over the chicken
• cover with tin foil and place in the fridge for 8 hours- *You can do this in the morning, before you go to work.
• preheat oven to 425 and place the casserole dish, with foil in the oven.
• bake for 50 minutes.
• remove foil and increase the oven temperature to 450 degrees for 20 more minutes.

*serve the chicken with rice and a delicious sautéed green vegetable.

*a dry red wine from Abruzzo would be perfect with this!!!