Braised Ligurian Chicken

Submitted by Treven

"Requires few ingredients and full of profound flavors.Don't fear the anchovies! They dissolve in the sauce, and add a complexity to the flavor."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 tablespoons flour
• sea salt
• fresh ground black pepper
• 4 chicken breasts (or equivalent)
• 1⁄3 cup extra virgin olive oil
• 4 -5 fresh rosemary
• 6 cloves garlic, peeled and thinly sliced
• 1 1⁄2 cups white wine
• 5 anchovy fillets
• 2⁄3 cup kalamata olive, pitted
• 4 -5 ripe plum tomatoes, halved,seeded and coarsely chopped.

directions

1. In a large bowl, combine flour with salt and pepper to taste.
2. Add chicken pieces and toss until evenly coated.
3. Place a large flameproof casserole dish over medium-high heat, and heat olive oil.
4. Add chicken pieces, and fry until golden underneath, 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, and broth is reduced to a rich sauce, approx 45 minutes.
11. To serve, discard rosemary sprigs, and season well with salt and pepper to taste.
12. Place a piece or two of chicken on each plate, and top with a spoonful of sauce.
13. Serve with pasta or potatoes.

Reviews

[Annie V]

Very easy to make. The aroma of the rosemary and garlic is terrific, and the whole dish is outstanding, definately a "keeper" as my DH says. I cut way back on the oil, and substituted canned tomatoes and anchovy paste.