Ingredients
1tbspcooking oil
3lbschicken
¾tspsalt
½tspfresh ground black pepper
1small onion
4clovesgarlic
½cupred wine
1½cupscrushed tomatoes with their juice,canned
½tspdried rosemary
½tspdried thyme
1cupblack olives
1tspanchovy paste
Preparation
In a large, deep frying pan, heat the oil over moderately high heat.
Season the chicken with salt and pepper and put it in the pan.
Cook the chicken for about 8 minutes until browned.
Remove the chicken from the pan.
Pour off all but 1 tablespoon fat from the pan.
Reduce the heat to moderately low.
Add the onion and the garlic and cook for about 3 minutes, stirring occasionally, until the onion starts to soften.
Add the wine to the pan and simmer for about 1 to 2 minutes until reduced to about ¼ cup.
Add the tomatoes, rosemary, thyme, olives, anchovy paste, and salt and simmer for 5 minutes.
Add the chicken thighs and drumsticks and any accumulated juices.
Reduce the heat to low and simmer, covered, for 10 minutes.
Add the breasts and cook for 10 minutes more until the chicken is just done.
Add the remaining pepper.
