A classic Italian dish featuring chicken pieces cooked with wine, tomatoes, and herbs.
Yield: 4
Materials
Chicken and Seasonings
- 1500 g chicken pieces
- salt & pepper to taste
Cooking Base
- 40 ml oil
- 1 onion finely chopped
- 2 cloves garlic crushed
Sauce Ingredients
- 125 ml dry white wine
- 10 ml vinegar
- 1 chicken stock cube crumbled
- 125 ml water
- 1 tsp dried basil
- 1 tsp sugar
- 400 g can chopped tomatoes
- 3 anchovy fillets
- 60 g can black olives pitted
- 1 tbsp chopped parsley
Instructions
Preparation
- Sprinkle chicken with salt & pepper.
- Heat oil in a pan and brown chicken pieces on all sides. Transfer to an ovenproof dish.
- Leave approximately 1 tablespoon of pan juices in the pan.
- Add onion and garlic to the pan, cook until onion is tender.
- Add wine and vinegar, boil until reduced by half.
- Add crumbled stock cube and water, stir over high heat for 2 minutes.
- Add chopped tomatoes, basil, and sugar, cook for a further 3 minutes.
- Pour tomato mixture over chicken pieces, cover with tinfoil, and cook in a moderate oven (180°C) for 1 hour.
- Optionally, soak anchovy fillets in milk for 5 minutes to remove excess salt, then drain on a paper towel.
Finishing
- Arrange chicken pieces on a serving dish and keep warm.
- Pour remaining pan juices into a saucepan and bring to a boil for 1 minute.
- Chop anchovy fillets finely and add to the pan.
- Cut olives in half and add along with chopped parsley, cook for 1 minute.
- Pour sauce over chicken pieces and serve.
Notes
Ensure chicken is cooked through and juices run clear. Adjust seasoning to taste.
A classic Italian dish featuring chicken pieces cooked with wine, tomatoes, and herbs.
Notes: Ensure chicken is cooked through and juices run clear. Adjust seasoning to taste.