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Chicken With Anchovy Sauce

Italian.Chef's picture
Ingredients
  Chicken 3 Pound, jointed (1.5 Kilogram)
  Freshly ground black pepper To Taste
  Olive oil 1⁄2 Tablespoon
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Dry white wine 4 Fluid Ounce (125 Milliliter)
  White wine vinegar 1 1⁄2 Tablespoon
  Chicken stock 4 Fluid Ounce (125 Milliliter)
  Dried oregano 1⁄2 Teaspoon
  Bay leaf 1
  Slivered black olives 1 Tablespoon
  Flat anchovy fillets 3 , rinsed in cold water, dried and chopped
  Chopped parsley 2 Tablespoon
Directions

1. Wash chicken under cold running water, then pat dry with absorbent kitchen paper. Season to taste with black pepper.
2. Heat oil in a heavy-based frypan and cook chicken a few pieces at a time, until brown on both sides. Remove from pan and set aside. Drain off pan juices and discard.
3. Add onion and garlic to pan and cook, stirring constantly, for 5 minutes or until lightly browned. Stir in wine and vinegar, bring to the boil and simmer until reduced to 3 tablespoons.
4. Pour in chicken stock and boil stirring constantly, for 2 minutes. Return chicken to the pan, add oregano and bay leaf. Bring to the boil, cover and simmer for 30 minutes or until tender.
5. Remove chicken pieces from pan and set aside to keep warm. Remove and discard bay leaf, bring stock to the boil and boil until slightly thickened. Stir in olives, anchovies and parsley and cook for 1 minute longer, then spoon over chicken.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
70 Minutes
Servings: 
6

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