Braised Ligurian Chicken - cooking recipe

Ingredients

2 tablespoons flour
sea salt
fresh ground black pepper
4 chicken breasts (or equivalent)
1/3 cup extra virgin olive oil
4 -5 fresh rosemary
6 cloves garlic, peeled and thinly sliced
1 1/2 cups white wine
5 anchovy fillets
2/3 cup kalamata olive, pitted
4 -5 ripe plum tomatoes, halved,seeded and coarsely chopped.

Preparation

In a large bowl, combine flour with salt and pepper to taste.
Add chicken pieces and toss until evenly coated.
Place a large flameproof casserole dish over medium-high heat, and heat olive oil.
Add chicken pieces, and fry until golden underneath, about 5 minutes.
Turn chicken, and add rosemary and garlic.
Continue to fry until garlic is softened but not colored, about 3 minutes.
Add wine.
When it comes to a boil, add anchovies, olives and tomatoes.
Partly cover pan, and reduce heat to medium low.
Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, approx 45 minutes.
To serve, discard rosemary sprigs, and season well with salt and pepper to taste.
Place a piece or two of chicken on each plate, and top with a spoonful of sauce.
Serve with pasta or potatoes.