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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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. 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.
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