1 lb 2.5 oz to 1.5 lbs chicken, cut into pieces
salt and black pepper to taste
3 tablespoons olive oil
250g fresh or canned mushrooms
1 sprig of rosemary
1/2 teaspoon dried oregano
3/4 cup finely chopped onion
1 1/2 tablespoons minced garlic
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup tomato paste, seeds removed and chopped
3/4 cup chicken broth
6 fillets of anchovies, finely chopped
24 small green olives, pitted
1 lb 2.5 oz to 1.5 lbs chicken, cut into pieces
salt and black pepper to taste
3 tablespoons olive oil
250g fresh or canned mushrooms
1 sprig of rosemary
1/2 teaspoon dried oregano
3/4 cup finely chopped onion
1 1/2 tablespoons minced garlic
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup tomato paste, seeds removed and chopped
3/4 cup chicken broth
6 fillets of anchovies, finely chopped
24 small green olives, pitted
Season the chicken pieces with salt and black pepper
Heat the oil in a skillet; add the chicken, placing it skin side down
Fry over moderate heat for 3 to 5 minutes or until golden brown
Flip the chicken and continue frying until the other side is also golden brown
Add the mushrooms (if large, cut them in half), rosemary, oregano, onion, and garlic
Continue frying for about 12 minutes, stirring well, until the chicken pieces are well coated with the flavors
Remove the chicken and place it on a plate
Sprinkle flour over the ingredients in the skillet; add the wine, tomatoes, and broth
Stir well and bring to a simmer
Add the chicken back to the skillet, anchovies, and check the seasoning
Cover and cook for an additional 5 minutes
Add the olives and cook for an additional 5 minutes
Serve in 4 portions.
