Chicken Cacciatore

• 3 Tbsp. olive oil
• 3 cloves garlic, chopped fine
• 4 lb. chicken fryer, cut into pieces
• 1/2 c. flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. dry white wine
• 2 Tbsp. vinegar
• 1/2 tsp. rosemary
• 1/2 tsp. sweet basil
• pinch of thyme
• pinch of oregano
• 1/2 tsp. chopped parsley
• 4 anchovy filets, chopped fine
• 3 or 4 Tbsp. white wine

1. Add the salt and pepper to the flour and roll the chicken pieces in the seasoned flour.
2. Heat the olive oil in a heavy pan with the garlic and when hot, add the chicken pieces.
3. Brown the chicken over a medium-high heat and when well browned on both sides, add the white wine and the vinegar.
4. Add the rosemary, sweet basil, thyme, oregano and chopped parsley.
5. Mix in well and turn heat to low.
6. Add the chopped anchovies and 3 or 4 more tablespoons white wine.
7. Mix in well; cover and simmer about 45 minutes or until the chicken is tender and the sauce is thick and rich. Serves 4.

olive oil, garlic, chicken fryer, flour, salt, pepper, white wine, vinegar, rosemary, sweet basil, thyme, oregano, parsley, anchovy filets, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465559 (may not work)