serves
6
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
2 kg chicken pieces
2 tbsp flour
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
⅓ cup (80ml) dry white wine
1½ cups (375ml) passata
4 anchovies, finely chopped
2 tbsp shredded basil, plus extra leaves to serve
⅓ cup (50g) kalamata olives, pitted, halved
cooked pasta, to serve
Instructions
Dust chicken pieces in flour. Heat oil in a flameproof casserole dish on high. Pan-fry chicken, in batches, for 2 minutes each side, until browned. Remove and set aside.
Reduce heat to medium. Add onion and garlic to pan and pan-fry for 3 minutes, until soft. Return chicken thighs to pan and add wine. Bring to boil. Simmer for 2 minutes, until wine almost evaporates.
Add passata and 1 cup water. Cover and simmer for 5 minutes. Add drumsticks and cook, covered, for another 5 minutes. Add remaining chicken and anchovies and simmer, covered, for 15 minutes, until cooked through. Stir through shredded basil and scatter over olives.
Sprinkle with basil leaves and serve with pasta.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
