| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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Ingredients
- 1 tablespoon Cooking Oil
- 3 1/2 pound Chicken cut into eight pieces
- 3/4 teaspoon Salt
- 1/2 teaspoon Black Pepper fresh-ground
- 1 small Onion chopped
- 4 cloves Garlic minced
- 1/2 cup Red Wine
- 1 1/2 cups Canned Crushed Tomatoes with their juice
- 1/2 teaspoon Rosemary dried
- 1/2 teaspoon Thyme dried
- 1/3 cup Black Olives (if desired) such as NiÇoise or Kalamata, halved and pitted
- 1 teaspoon Anchovy Paste (if desired)
Ingredients
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Instructions
- In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. 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, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add the tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon 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 until the chicken is just done, about 10 minutes more. Add the remaining 1/4 teaspoon pepper.
Recipe Notes
Serve With Simple roasted new potatoes or boiled green beans would be excellent with the gutsy flavors here.
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