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Categories:
olive oil chicken all-purpose onion garlic white wine white wine vinegar tomatoes chicken stock tomato paste brown sugar black olives anchovy parsley rice
Viewed: 22 - Published at: 9 years agoIngredients
- 2 tablespoons olive oil
- 3 1/3 pounds chicken pieces
- 1/4 cup all-purpose flour seasoned
- 1 onion sliced
- 1 clove garlic crushed
- 1/2 cup dry white wine
- 1 tablespoon white wine vinegar
- 14 ounces crushed tomatoes
- 1/2 cup chicken stock
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar
- 1/2 cup pitted black olives
- 3 anchovy fillets chopped
- 2 tablespoons chopped parsley plus extra, to serve
- cooked rice or pasta, to serve
Method
- Preheat oven to 350°F.
- Heat oil in a large frying pan on high. Dust chicken in flour, shaking off excess. Cook in 2 batches, 4-5 minutes each batch, until golden all over. Transfer to a large casserole dish.
- In same pan, saute onion and garlic 1-2 minutes, until onion is tender.
- Stir in wine and vinegar. Bring to a boil and cook, uncovered, 4-5 minutes, until liquid reduces by half.
- Mix in tomatoes, stock, tomato paste and sugar. Season to taste. Bring to a boil and cook, stirring, 4-5 minutes. Pour over chicken. Cover casserole dish and bake 55-60 minutes.
- Stir in olives, anchovies and parsley and bake, uncovered, another 5 minutes. Serve topped with extra parsley. Accompany with rice or pasta.
