Ligurain Chicken

Splash035's Note:

This one is a great dish to eat with your hands. Its messy and fun. Scoop up the extra sauce with some good bread. Leftovers make an awesome sandwich the next day.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 59.16 ml flour
• sea salt
• fresh ground black pepper
• 1814.36 g chicken, cut into 8 pieces
• 59.14 ml olive oil
• 4-5 fresh rosemary
• 6 garlic cloves, sliced thinly
• 354.88 ml white wine
• 4 anchovy fillets (optional)
• 118.29 ml kalamata olive (with pits)
• 396.89 g can chopped tomatoes

Directions:

1. In a large bowl, combine flour with salt and pepper to taste.
2. Add chicken pieces and coat evenly.
3. Place a large dish over medium-high heat and heat olive oil.
4. Add chicken pieces, and fry until golden, about 5 minutes.
5. Turn chicken, and add rosemary and garlic.
6. Continue to fry until garlic is softened but not colored, about 3 minutes.
7. Add wine.
8. When it comes to a boil, add anchovies, olives and tomatoes.
9. Partly cover pan, and reduce heat to medium low.
10. Simmer until chicken is cooked and tender 15 to 20 minutes.
11. Remove chicken and continue to reduce the sauce until it is thickened.
12. Discard the rosemary sprigs, and season well with salt and pepper to taste.