Another winner from The Essential New York Times Cook Book. Sharon made it this week with rave reviews.
The chicken pieces are browned in olive oil and then simmered in a broth of rosemary, garlic, anchovies, olives and tomatoes.
2 heaping tablespoons all-purpose flour
Sea salt and freshly ground black pepper
One 4 pound chicken, cut into 8 pieces
¼ cup extra virgin olive oil
4-5 sprigs rosemary
6 cloves garlic, thinly sliced
1 ½ cups dry white wine
4 anchovy fillets
½ cup Calamata olives (not pitted)
3 ripe plum tomatoes halved, seeded and coarsely chopped
1.) Combine the flour with salt and pepper to taste in a large bowl. Add the chicken pieces and toss until evenly coated.
2.) Place a large casserole over medium-high heat and heat the olive oil. Add the chicken pieces and fry until golden underneath, about 5 minutes. Turn the chicken, add rosemary and garlic, and fry until the garlic is softened but not colored, about 3 minutes. Add the wine. When it comes to a boil add the anchovies, olives and tomatoes. Partially cover the pan and reduce the heat to medium-low. Simmer until the chicken is cooked and tender and the broth is reduced to a rich sauce, 15-20 minutes.
3.) To serve, discard the rosemary sprigs, and season the sauce well with salt and pepper. Place a piece or two of chicken on each plate and top with a spoonful of sauce.
Recipe from The Essential New York Times Cook Book