Sweet and Sticky Chicken, with a Secret

In a medium glass dish, mix the soy sauce, dark brown soft sugar, sherry, coffee and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover and marinate in the refrigerator 3 to 4 hours.

Remove chicken from the marinade mixture and set aside. Transfer the marinade to a medium saucepan and bring to the boil.

Heat remaining olive oil in a medium frying pan over medium-high heat. Season chicken with pepper and brown on all sides in the frying pan. Pour the hot marinade mixture into the frying pan. Reduce heat and simmer 30 minutes or until chicken is no longer pink and juices run clear. Cool slightly before serving.