This European variation of chicken uses anchovies and green olives to
add an unexpected salty flavor. The dish is good served over rice, and it's fantastic on polenta (cooked cornmeal). You can substitute
chicken breasts or chicken parts, skinned or unskinned, for the whole chicken. Serves 4-6.
2-1/2 to 3 lb chicken, cut into serving pieces
Salt and pepper, to taste
3 tbsp olive oil
1/2 lb mushrooms, halved
1 bay leaf
1/4 tsp dried thyme
3/4 c finely chopped onion
1-1/2 tsp finely chopped garlic
2 tbsp flour
1/2 c dry white wine
1 c crushed tomatoes
3/4 c fresh or canned chicken broth
6 flat filets of anchovies, chopped
24 bottled small pitted green olives, drained
Sprinkle chicken pieces with salt and pepper. Heat oil in skillet; add chicken pieces, skin side down. Cook over moderate heat until golden
brown; turn pieces and continue cooking until golden brown on other side.
Add mushrooms and continue cooking. Add bay leaf, thyme, onion, and garlic. Cook, shaking skillet and stirring so other ingredients are
evenly distributed around chicken. When chicken has cooked 10 or 12 minutes, remove pieces.
Sprinkle ingredients in pan with flour; stir to blend evenly. Add wine, tomatoes, and broth; stir and bring to a boil. Return chicken
pieces to skillet; add any juice that may have accumulated around them. Add anchovies; check seasoning and add salt and pepper if
needed. Cover closely; simmer 5 minutes. Add olives and cook 5 minutes longer.
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