Ingredients
- 1-4 1/2 lb. chicken, cut up, or the equivalent amount of chicken pieces
- Sea salt and freshly ground black pepper
- 8 bay leaves
- 2 sprigs fresh rosemary
- 3 cloves garlic, peeled (1 crushed, 2 sliced)
- 1/2 bottle Chianti
- Flour for dusting
- Extra virgin olive oil
- 6 anchovy fillets
- Handful of green or black olives, pitted
- 2 14-oz. cans of good-quality plum tomatoes (broken up with a wooden spoon)
Preparation
Step 1
1 Season chicken pieces with salt and pepper ,and put them into bowl Add bay leaves,rosemary sprigs and crushed clove of garlic and Cover with
Chianti. Leave to marinate for at least one hour but preferably overnight in refrigerator.
2 Preheat oven to 350°F.
3 Drain chicken, reserving marinade in
bowl on the side, and pat meat dry with paper towels. Dust the chicken pieces with flour, shaking off any excess. Heat ovenproof pan, add splash of olive oil and fry chicken pieces until they are browned lightly all over; set chicken aside.
4 Place pan back on heated burner and add sliced garlic, Fry gently until golden.
5 Add anchovies, olives, tomatoes and chicken pieces along with reserved marinade. Bring to a boil, cover with lid and bake in preheated oven for 1 1/2 hours.
6 Skim off and discard-any-Oil collected on top of sauce, then stir,
taste, and add salt and pepper if necessary.
Remove bay leaves and rosemary sprigs,and serve.