This delicious country-style chicken dish requires very little attention - just pop it in the oven and forget about it.
Heat oil in large frying pan and cook the chicken until browned all over.
Place the chicken in ovenproof dish.
Add the onion and garlic to pan and cook until onion is soft.
Add wine and vinegar; bring to a boil. Boil until reduced by half.
Add the chicken stock; stir over a high heat for 2 minutes.
Add the tomatoes to the pan with the paste, basil and sugar. Cook for a further 1 minute.
Pour the tomato mixture over chicken pieces.
Cover and cook in oven for 1hour at 180oc. Arrange chicken pieces in serving dish and keep warm.
Pour the pan juices into medium saucepan. Bring to a boil and boil for 1 minute.
Add the anchovy, olives and half the parsley to the pan; cook for 1 minute.
Pour sauce over chicken pieces.
Sprinkle with remaining parsley and serve.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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