Braised Ligurian Chicken

• 2 tablespoons flour
• sea salt
• fresh ground black pepper
• 4 chicken breasts (or equivalent)
• 1/3 cup extra virgin olive oil
• 4 -5 fresh rosemary
• 6 cloves garlic, peeled and thinly sliced
• 1 1/2 cups white wine
• 5 anchovy fillets
• 2/3 cup kalamata olive, pitted
• 4 -5 ripe plum tomatoes, halved,seeded and coarsely chopped.

1. In a large bowl, combine flour with salt and pepper to taste.
2. Add chicken pieces and toss until evenly coated.
3. Place a large flameproof casserole dish over medium-high heat, and heat olive oil.
4. Add chicken pieces, and fry until golden underneath, about 5 minutes.
5. Turn chicken, and add rosemary and garlic.
6. Continue to fry until garlic is softened but not colored, about 3 minutes.
7. Add wine.
8. When it comes to a boil, add anchovies, olives and tomatoes.
9. Partly cover pan, and reduce heat to medium low.
10. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, approx 45 minutes.
11. To serve, discard rosemary sprigs, and season well with salt and pepper to taste.
12. Place a piece or two of chicken on each plate, and top with a spoonful of sauce.
13. Serve with pasta or potatoes.

flour, salt, fresh ground black pepper, chicken breasts, extra virgin olive oil, rosemary, garlic, white wine, anchovy, kalamata olive, tomatoes

Taken from www.food.com/recipe/braised-ligurian-chicken-95256 (may not work)