Chicken Cacciatore - cooking recipe

Ingredients

1 None whole chicken (about 3 lbs), cut into 8 pieces
2 tbsp flour, seasoned with salt and pepper
1 tbsp olive oil
1 None onion, chopped
3 cloves garlic, crushed
1/3 cup dry white wine
1 1/2 cups tomato puree
4 None anchovy fillets, finely chopped
1/3 cup pitted kalamata olives
2 tbsp chopped parsley, plus additional, to serve
None None Crusty bread, to serve

Preparation

Dust the chicken in seasoned flour. Heat the oil in a large, deep skillet on high heat. Cook the chicken in batches for 4-5 mins each side, until browned. Remove from pan.
Reduce the heat to medium. Add the onion and garlic to the pan and cook for 5 mins, until soft. Add the wine and bring to a boil. Reduce the heat to low and simmer for 2 mins, until the wine has mostly evaporated.
Add the tomato puree and 1 cup water. Cover and cook for 5 mins, until thickened slightly. Add the chicken and cook, covered, for 10 mins. Add the anchovies and simmer, covered, for about 15 mins until the chicken is cooked through. Stir in the olives and parsley.
Top the chicken cacciatore with additional parsley and serve with bread.