Chicken with Anchovies and Olives

Chicken with Anchovies and Olives

A note to the anchovy-averse: you will not know that there are anchovies in this dish, but they impart a delectable savoriness that should not be missed. Be adventurous. Even the avowed Anchovy Hater Miss T enjoyed it. This is based on a Marcella Hazan recipe.

  • 1 chicken (about 4 lbs) cut up into serving pieces
  • flour for dusting
  • olive oil for sauteing
  • salt and pepper
  • about a cup of the best imported green olives you can find
  • (not the crap in the can, please), pitted and chopped
  • 1 tin of anchovies, chopped fine
  • garlic, and a lot of it, minced
  • an onion, preferably large and red, sliced
  • 1/3 cup balsamic vinegar
  • Juice of one lemon
  • handful of flat leaf Italian parsley (or regular fresh parsley, if flat is not available), chopped

In a large deep heavy skillet, dredge chicken pieces LIGHTLY (i.e. a dusting), in flour to which you have added salt and liberal amounts of pepper. Brown in a goodly amount of olive oil, in batches if necessary, remove to a plate. Drain all but 2 tbsp of olive oil.

In the remaining olive oil, add the garlic, the anchovies, and the onion. Sauté for about five minutes until the garlic is golden, scraping up any bits of browned chicken or flour from the pan. Add balsamic vinegar and lemon juice and return chicken to the pan. Cover (set cover slightly askew), and cook over med-low heat another 40 minutes or so. After about 30 minutes, add olives and parsley.

Serve with rice, pasta, or potatoes.



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