This Ligurian Chicken dish, combines the flavour of roasted chicken (traditionally rabbit is used!) with the Mediterranean fragrances of wine, olives, fresh tomato and rosemary. It finishes in a heartwarming and heady combination that is so tasty and moreish! Serves 5 to 6 and takes about 30 minutes to prepare.
5 free range chicken breast pieces, cut into 10 pieces
1/4 cup extra virgin olive oil
4 to 5 fresh rosemary sprigs
6 cloves garlic, peeled and thinly sliced
1 cup white wine
2-4 small anchovy fillets (optional)
1/2 cup kalamata olives (without pits)
4-5 ripe truss tomatoes, halved, seeded and coarsely chopped (or use a can or 2 of good quality diced tomatoes, depending on how saucy you like it)
2 heaped tablespoons flour
GUIDE / INSTRUCTIONS
In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss until evenly coated. Place a large flameproof casserole dish over medium-high heat, and heat olive oil.
Add chicken pieces and fry until the chicken is golden brown underneath, then turn chicken and add rosemary and garlic. Continue to fry until garlic is softened but not coloured. Add the wine. When it comes to a boil, add anchovies, olives and tomatoes.Partly cover pan, and reduce heat to medium low.
Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, 15 to 20 minutes. To serve, discard rosemary sprigs, and season well with salt and pepper to taste. Place a piece or two of chicken on each plate, and top with a spoonful of the delicious sauce. Potatoes or crusty bread and vegetables make a nice addition to mop up the delicious sauce.
If you have leftovers a few nights later, the chicken reheats beautifully, because it has been marinating in the sauce for a couple of days.