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Categories:
olive oil chicken flour onion clove garlic white wine white wine vinegar tomatoes chicken stock tomato brown sugar black olives anchovy parsley rice
Viewed: 54 - Published at: 8 years agoIngredients
- 2 tbsp olive oil
- 3 1/3 lb chicken, segmented
- 3 tbsp seasoned flour
- 1 None onion, sliced
- 1 clove garlic, minced
- 1/2 cup dry white wine
- 1 tbsp white wine vinegar
- 1 (13.5 oz) can crushed tomatoes
- 1/2 cup chicken stock
- 1 tbsp tomato paste
- 1 tsp brown sugar
- 2.5 oz pitted black olives
- 3 None anchovy fillets, chopped
- 2 tbsp chopped fresh parsley leaves, plus extra to serve
- None None steamed rice or pasta, to serve
Method
- Preheat oven to 350°F. Heat oil in a large frying pan over high heat. Dust chicken in flour, shaking off excess. Working in batches, cook chicken for 4-5 mins, until golden brown all over. Transfer to a baking dish.
- Add onion and garlic to pan. Saute for 1-2 mins, until onion is tender. Stir in wine and vinegar. Bring to a boil then reduce heat and simmer for 4-5 mins, until liquid has reduced by 1/2.
- Mix in tomatoes, stock, tomato paste and sugar. Season to taste. Bring to a boil then reduce heat and cook, stirring, for 4-5 mins. Pour over chicken. Bake, covered, for 55-60 mins.
- Stir in olives, anchovies and parsley. Bake for 5 mins. Serve with steamed rice or pasta, topped with extra parsley.
