Two tablespoons of salt
One tablespoon of black pepper
One tablespoon of flour
2 chicken pieces weighing slightly over 1 kg, cut up
4 tablespoons of olive oil
Diced onions
One cup of white wine
One tablespoon of tomato extract
One cup of chicken broth (can be made by dissolving a bouillon cube in 1 cup of hot water)
3 well-mashed anchovies
3/4 cup of vinegar
2 cloves of garlic, mashed
One tablespoon of capers, drained
3 tablespoons of sweet pickles
2 tablespoons of chopped fresh parsley
Two tablespoons of salt
One tablespoon of black pepper
One tablespoon of flour
2 chicken pieces weighing slightly over 1 kg, cut up
4 tablespoons of olive oil
Diced onions
One cup of white wine
One tablespoon of tomato extract
One cup of chicken broth (can be made by dissolving a bouillon cube in 1 cup of hot water)
3 well-mashed anchovies
3/4 cup of vinegar
2 cloves of garlic, mashed
One tablespoon of capers, drained
3 tablespoons of sweet pickles
2 tablespoons of chopped fresh parsley
Combine the salt, pepper, and flour
Rub the chicken pieces with this mixture as well as possible
Heat the olive oil in a pan, add the onion and sauté for 5 minutes, stirring frequently
Add the chicken pieces and brown them on all sides
Add the wine and cook at high heat for 5 minutes
Combine the tomato extract with the chicken broth, add to the chicken and stir well
Reduce the heat, cover, and let it simmer for 45 minutes or until the chicken is tender
In a small pan, heat the vinegar over medium-high heat for 2 minutes
Add the garlic, capers, anchovies, pickles, and parsley, cook at low heat for 1 minute only
Pour over the chicken
Serve hot.
