What you will need:
2kg chicken pieces
2 tablespoons flour
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, crushed
1/3 cup (80ml) dry white wine
1½ cups (375ml) passata
4 anchovies, finely chopped
2 tablespoons shredded basil
1/3 cup (50g) kalamata olives, pitted,
halved basil leaves,
cooked pasta, to serve
How to:
1. Dust chicken pieces in flour. Heat oil in a flameproof casserole dish on high. Pan-fry chicken, in batches, for 2 minutes each side, until browned. Remove and set aside.
2. Reduce heat to medium. Add onion and garlic to pan and pan-fry for 3 minutes, until soft. Return chicken thighs to pan and add wine. Bring to boil. Simmer for 2 minutes, until wine almost evaporates.
3. Add passata and 1 cup water. Cover and simmer for 5 minutes. Add drumsticks and cook, covered, for another 5 minutes. Add remaining chicken and anchovies and simmer, covered, for 15 minutes, until cooked through. Stir through shredded basil and scatter over olives.
4. Sprinkle with basil and serve with pasta.
Enjoy,
xx Deb
