This is a beautiful and traditional dish from Rome.
It can be done using rabbit instead of chicken which give more of a strong taste.
Pat the chicken with a paper towel and season with salt and pepper, dredge them in flour shaking all the excess.
Heat 4 TBS of olive oil in a skillet over medium heat.
Add the chicken (in batches if you cant fit all in one) and cook them until they are golden brown on all sides (this should take about 15 minutes).
Remove the chicken from the pan and discard the fat.
Wipe the skillet with paper and add 2 TBS olive oil, add the onion,celery,garlic,anchovy and herbs and cook for 4 to 5 minutes or until the onion soften.
Add the vinegar and boil it on high flame for a couple of minutes.
Add the wine and boil it for a couple of minutes stirring well.
Add the chicken and cook uncovered turning once for 30 minutes or until the chicken is cooked through.
Taste and adjust seasoning.
Place the chicken in a platter and add add the sauce on top.
If the sauce evaporates too much during the cooking process, add some water (not much) just to compensate. The sauce should be no to watery anyway.
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