1,8 kg chicken legs (drumsticks)
olive oil
6 garlic cloves
a big handful taggiasca or kalamata olives - preferrably pitted (if not, make sure to tell your guests!)
3-4 tbsp capers
4-5 fresh tomatoes, in wedges
100 ml marsala wine
salt, pepper

Brown the chicken legs in some olive oil in heavy pot. Crush the garlic and add that to the pot along with olives, capers and tomatoes.

Season with salt and pepper, add the marsala and bake at 200°C for 25-30 minutes. The chicken should be cooked through and the sauce will have reduced a little.