- 4 chicken thighs
- 4 smashed cloves garlic
- 2 sprigs rosemary
- white wine (only in marinade – don’t use in cooking
- splash of sherry vinegar
- 2 bay leaf
Place all the above in bowl, cover with white wine and let sit at least one hour or overnight.
- flour
- 1 onion
- 2 carrots
- 2-4 cloves garlic
- 4-6 anchovies
- oregano
- capers ( just a few and make sure they are rinsed
- 1/2 green pepper
- pinch red pepper flakes
- mushrooms
- tomato paste
- crushed tomatoes
- splash of red wine vinegar
Cook 2-4 slices of bacon and remove. Remove chicken from marinade (reserve) and dry. Season with salt and pepper and dust with flour. Brown in oil and remove. Sauté onions, carrot and green pepper until onions are translucent. Throw in the garlic and anchovies until anchovies have melted down. Add about a tablespoon of tomato paste and caramelize before adding the mushrooms. Once they’ve thrown off most of their liquid, add the crushed tomatoes and wine from the marinade. Throw in a few capers and could even add a few olives. Bring to a simmer and return the chicken to the pot. Simmer about 30 min. Add a good splash of red wine vinegar and simmer another 10 minutes.
Serve over polenta, or on smashed baked potatoes with garlic butter, or on pasta.