Ingredients
- 4 lb roasting chicken, cut into serving pieces
- lemon juice
- 1 clove garlic, peeled and halved
- 1 tsp thyme or rosemary, finely chopped
- salt
- freshly ground black pepper
- 1 tbsp flour
- 2 tbsps olive oil
- 2/3 cup white wine
- 6 anchovy fillets, finely chopped
- 2 cloves garlic, peeled and crushed
- 1/2 lb tomatoes, skinned and roughly chopped
- 3/4 cup calamata olives, pitted and roughly chopped
Directions
- Rub the chicken pieces with lemon juice and with the cut surface of the halved garlic clove. i
- Mix the herbs and seasoning into the flour and dust the chicken pieces with this mixture.
- Heat the oil in a deep frying pan and brown the chicken on all sides.
- When each piece is golden brown, remove to an flame-proof casserole.
- Pour over the juice from the frying pan, cover and cook over a gentle heat for 30 minutes.
- Meanwhile, pour the wine into the frying pan and bring to a boil, stirring to amalgamate any sediment.
- Lower the heat and add the anchovy, crushed garlic, tomatoes and olives.
- Simmer until the sauce thickens. Season to taste.
- Pour sauce over chicken just before serving.
- Serves 6.
