Chicken Cacciatore - cooking recipe

Ingredients

2 tbsp olive oil
3 1/3 lb chicken, segmented
3 tbsp seasoned flour
1 None onion, sliced
1 clove garlic, minced
1/2 cup dry white wine
1 tbsp white wine vinegar
1 (13.5 oz) can crushed tomatoes
1/2 cup chicken stock
1 tbsp tomato paste
1 tsp brown sugar
2.5 oz pitted black olives
3 None anchovy fillets, chopped
2 tbsp chopped fresh parsley leaves, plus extra to serve
None None steamed rice or pasta, to serve

Preparation

Preheat oven to 350\u00b0F. Heat oil in a large frying pan over high heat. Dust chicken in flour, shaking off excess. Working in batches, cook chicken for 4-5 mins, until golden brown all over. Transfer to a baking dish.
Add onion and garlic to pan. Saute for 1-2 mins, until onion is tender. Stir in wine and vinegar. Bring to a boil then reduce heat and simmer for 4-5 mins, until liquid has reduced by 1/2.
Mix in tomatoes, stock, tomato paste and sugar. Season to taste. Bring to a boil then reduce heat and cook, stirring, for 4-5 mins. Pour over chicken. Bake, covered, for 55-60 mins.
Stir in olives, anchovies and parsley. Bake for 5 mins. Serve with steamed rice or pasta, topped with extra parsley.