Chicken Cacciatore - cooking recipe

Ingredients

2 tbsp olive oil
3 1/3 lbs chicken pieces
1/4 cup all-purpose flour, seasoned
1 None onion, sliced
1 clove garlic, crushed
1/2 cup dry white wine
1 tbsp white wine vinegar
1 x 14 oz can crushed tomatoes
1/2 cup chicken stock
1 tbsp tomato paste
1 tsp brown sugar
1/2 cup pitted black olives
3 None anchovy fillets, chopped
2 tbsp chopped parsley, plus extra, to serve
None None Cooked rice or pasta, to serve

Preparation

Preheat oven to 350\u00b0F.
Heat oil in a large frying pan on high. Dust chicken in flour, shaking off excess. Cook in 2 batches, 4-5 minutes each batch, until golden all over. Transfer to a large casserole dish.
In same pan, saute onion and garlic 1-2 minutes, until onion is tender.
Stir in wine and vinegar. Bring to a boil and cook, uncovered, 4-5 minutes, until liquid reduces by half.
Mix in tomatoes, stock, tomato paste and sugar. Season to taste. Bring to a boil and cook, stirring, 4-5 minutes. Pour over chicken. Cover casserole dish and bake 55-60 minutes.
Stir in olives, anchovies and parsley and bake, uncovered, another 5 minutes. Serve topped with extra parsley. Accompany with rice or pasta.