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Saturday, December 22, 2007

Chicken Cacciatore-italian

2 tablespoons olive oil
1.5 kg chicken pieces
1 medium brwn onion finely chopped
1 clove garlic,crushed
1/2 cup dry white wine
1 1/2 tablespoons vinegr
1/2 cup chcken stock
410g can peeled tomatos
1 tablespoon tomato paste
1teaspoon finely chopped fresh basil
1/4 milk
60g seeded black olives, halved
1 tablespoon finely chopped fresh farsley
3 anchovy fillets, chopped finely

1 Heat oil in large fringpan;cook chicken until browned all over.Place chicken in ovenproof dish.
2 Pour off most pan juices, leaving about 1 tablespoon in pan. Add onion and garlic to pan; cook until onion is soft. Add wine and vinegar;bring to a boil. boil until reduced by half Add stock; stir over high heat2 minutes. push tomatos with their liquid through sieve; add to pan with paste, basil,sugar.Coo further 1 minute.
3 Pour tomato mixture over chicken pieces.Cover; cook in moderate oven 1 hour.
4 Soak anchovy in milk 5 minutes;drain on absorbent peper. Arrange chicken pieces on serving dish; keep warm.Pour pan juices into medium saucepan. Bring to a boil boil 1 minute. Add anchovy, oilve and parsley to pan; cook 1 minute.pour sauce over pieces. sprinkle with extra chopped parsley, if desired.

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