Mediterranean chicken

Ingredients for 4 people
8 chicken drumsticks
30 green olives
3 tablespoons capers in brine
2 bay leaves
Half a glass of white wine or dry Martini
6 tablespoons tomato sauce
1 stock cube
Pepper
2 garlic cloves
Extra virgin olive oil, about half a glass
I used drumsticks, but you can use other chicken parts too.

If the capers are packed in salt, I put them in a small bowl covered with water.
I wash the chicken thoroughly, dry it and remove the skin.

I put the oil, crushed garlic cloves and bay leaves in a pan with a lid.

I add the chicken, brown it well and deglaze with white wine.

I add the olives and rinsed capers.

In a small bowl, I thin the tomato passata with a little water and add it to the chicken. I crumble in the stock cube and add freshly ground pepper.

I cover and cook for about 30 minutes.

Halfway through, I turn it and check whether another splash of water is needed; there should be some sauce.

Serve with mashed potatoes, or with polenta, which is excellent.