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Ligurian Braised Chicken




Source of Recipe


WFAA Dallas-Fort Worth


Recipe Introduction


Jamie Oliver


List of Ingredients




2 to 2 1/4 lbs. chicken, cut up
2 heaping TBSP flour
Sea Salt and Freshly ground black pepper
4 TBSP extra virgin olive oil
1 bunch of fresh rosemary sprigs
6 cloves of garlic skin on and squashed
1/2 750 ml bottle of white wine
4 anchovy fillets
1 handful of small black olive pits left in
3 ripe plum tomatoes, halved, seeded and finely chopped


Recipe



Preheat oven to 375F.
Toss your chicken pieces in the flour with plenty of salt and pepper. Place the chicken in a hot, appropriately sized casserole-type pan with olive oil and fry until the meat is nice and golden on one side. Then turn the pieces over, add your rosemary and garlic and continue to fry until the garlic has softened but not colored.
Add the white wine and wait for it to come to a boil before adding the rests of the ingredients.
Put a lid on or make a cartouche and tuck this over the pan.
Place in a the oven for 25 mintues. All the lovely flavored liquor will cook into the chicken, making it extremely tender and very tasty, leaving with a little intensely flavored sauce.
If you find that the sauce is a bit too watery, the nkeep the pan on heat and reduce it a bit more.