Total Calories: 143
1 In a large skillet, heat the oil over medium heat. Pat the chicken pieces dry and place them in the pan. Sprinkle the pieces with salt and pepper. When the chicken is golden brown on one side, after about 10 minutes, turn the pieces, then scatter the garlic all around them. Cook until nicely browned, about 10 minutes more. Remove the garlic if it becomes dark brown.
2 Add the wine and vinegar and bring to a simmer. Scatter the olives and anchovies all around. Partially cover the pan and turn the heat to low. Cook, turning the pieces occasionally, until the chicken is tender and the juices run clear when the thigh is pierced in the thickest part, about 20 minutes.
3 Remove the chicken to a serving platter. Tip the pan and skim off the fat. Spoon the sauce over the chicken. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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