1.5 cups/375ml dry red or white wine such as Chianti, Shiraz or Cabernet Sauvignon
Flourfor dredging
1tbspextra virgin olive oil
4 anchovy filletschopped
½cup/80g green or black olivespitted
28oz/800g canned chopped tomatoes
Instructions
Sprinkle chicken pieces with salt and pepper and put them in a a bowl or a resealable plastic bag, add rosemary leaves, bay leaves, 3 cloves of sliced garlic and red or white wine. Marinade overnight or at least for one hour.
Preheat oven to 350F/180C. Take chicken out of the marinade, dredge them in flour and brown evenly in hot olive oil in a large pan. Reserve the marinade. Chicken doesn't have to be cooked all the way through at this stage. If all of your chicken pieces don't fit, brown them in batches and remove on a separate plate.
Add remaining sliced garlic, anchovies and olives to the pan and cook for a minute. Add canned tomatoes, reserved marinade and chicken to the pan. Bring to a boil and put it in the oven uncovered at 350F/180C for 1 hour.