Ingredients
1 4 lb chicken, cut up
sea salt and freshly ground pepper
8 bay leaves
2 sprigs fresh rosemary
3 cloves garlic, 1 smashed, 2 sliced
1/2 bottle Chianti
Flour for dusting
Olive oil
6 anchovy fillets
Handful of pitted green or black olives
2 14-oz cans plum tomatoes, broken up
Preparation
Season chicken with salt and pepper in a bowl. Add bay leaves, rosemary, crushed garlic, cover with wine and marinate at least one hour, preferably overnight in the refrigerator. Preheat oven to 350ºF. Drain chicken reserving marinade. Dry meat and dust with flour, shaking off excess. Heat oil in ovenproof pan and fry chicken until golden all over. Remove chicken to plate. Fry sliced garlic until golden, then add anchovies, olives, tomatoes and chicken pieces along with reserved marinade. Bring to a boil, cover and back 1 1/2 hours.
