Braised Ligurian Chicken

• 2 heaping tablespoons flour
• Sea salt and freshly ground black pepper
• 1 4-pound chicken, cut into 8 pieces
• 1/4 cup extra virgin olive oil
• 4 to 5 fresh rosemary sprigs
• 6 cloves garlic, peeled and thinly sliced
• 1 1/2 cups white wine
• 4 anchovy fillets (optional)
• 1/2 cup calamata olives (with pits)
• 3 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, 15 to 20 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.

flour, salt, extra virgin olive oil, rosemary sprigs, garlic, white wine, anchovy, calamata olives, tomatoes

Taken from cooking.nytimes.com/recipes/248 (may not work)