Ingredients
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2 tablespoons flour, heaping
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1 chicken, cut into serving sized pieces (I use 4 chicken breasts, cut up)
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sea salt
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fresh ground black pepper
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1/4 cup extra virgin olive oil
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4 -5 sprigs fresh rosemary
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6 garlic cloves, peeled and thinly sliced
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1 1/2 cups white wine
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4 anchovy fillets
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1/2 cup kalamata olive (whole, unpitted)
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3 plum tomatoes, halved, seeded and coarsely chopped
Instructions
- In a large bowl, combine flour and salt and pepper to taste.
- Add chicken pieces and toss until evenly coated.
- Place a large saute pan or heat-proof casserole over medium-high heat.
- Add olive oil.
- When oil is hot, add chicken pieces and saute until browned.
- Turn chicken and add rosemary and garlic.
- Continue to saute until garlic is softened, about three minutes.
- Add wine.
- When wine comes to a boil, add anchovies, olives and tomatoes.
- Partly cover pan and lower heat to medium low.
- Simmer until chicken is cooked and broth is reduced to a sauce, about 15 to 20 minutes, depending upon the size of your chicken pieces.
- To serve, discard rosemary sprigs and season dish well with salt and pepper.