Preheat the oven to 200°C. Put a bit of the olive oil on the ground of a casserole. Add garlic, shallots, chilli and a bit of balsamic vinegar. Wash the chicken legs and rub them with paprika powder. Afterwards put them into the casserole with the skinside up. Take a small bowl to prepaire the marinade. Put in the rest of vinegar, salt, pepper,mustard and honey. Mix all ingredients, before adding and mixing it with the rest of olive oil. Then brush the chicken legs with the marinade. Add on top the chopped fresh leaf parsley, citrus thyme, the shredded fresh root ginger and the two deseeded and sliced paprikas, olives and cocktail tomatos. Put the casserole in the oven for 50 minutes, or until the chicken is cooked through. Add after 10 minutes the white wine, but do not pour it over the chicken. Serve the chicken legs with the tomatos, paprika and olives and sauce from the bottom of the casserole. Good with a Basmati Rice and a fresh leaf salat. We recomend a dry, fruty well chilled white wine such as an Austrian muscatel from 2008