10chicken drumsticks (about 1.5kg)60 ml(¼ cup) apple cider vinegar60 gmfat, such as duck fat, tallow or coconut oil, melted¼ tspfennel seeds4garlic cloves, finely chopped40 gm(¼ cup) baby capers in vinegar, rinsed4fresh bay leaves200 mlchicken stock100 mldry white wine½ tspsweet paprika120 gm(¾ cup) pitted green olives¼ cup(loosely packed) oregano leaves, to serve
Place drumsticks in a large bowl and season to taste. Combine vinegar, fat or oil, fennel seeds and garlic in a separate bowl and mix to combine well. Pour marinade over chicken and rub into skin. Cover with plastic wrap and stand at room temperature for 1 hour to marinate.
Preheat oven to 200C. Transfer chicken to a roasting pan, pour marinade over, scatter with capers and bay leaves, then pour in stock and white wine, sprinkle paprika over chicken and roast, basting occasionally, until chicken is cooked through and golden, adding olives during last 10 minutes of cooking (40-45 minutes). Season to taste, scatter with oregano and serve.