Ingredients
2½ lb chicken, cut up
salt
freshly ground pepper
2 tbsp olive oil
¼ cup finely chopped onions
1 tspn finely chopped garlic
½ cup dry white wine
2 tbsp wine vinegar, preferably white
½ cup chicken stock, fresh or canned
½ tspn dried oregano, crumbled
1 bay leaf
1 tbsp slivered black olives, preferably Mediterranean style
3 flat anchovy fillets, rinsed in cold water, dried and chopped
1.Wash the chicken quickly under cold running water and pat the pieces
dry with paper towels. Season the pieces with salt and a few grindings of pepper.
2. In a heavy 10 - 12" skillet, heat the olive oil until a haze forms
over it. Brown the chicken a few pieces at a time, starting them skin side down
and turning them with tongs. Transfer the browned pieces to a plate.
3. Pour off almost all of the fat from the skillet, leaving just a thin
film on the bottom. Add the onions and garlic and cook them over moderate heat,
stirring constantly, for 8 to 10 minutes, or until they are lightly colored.
4. Add the wine and vinegar and boil briskly until the liquid is reduced
to about ½ cup. Pour in the chicken stock and boil for 1 or 2 minutes,
stirring constantly and scraping in any browned bits that cling to the pan.
Return the browned chicken to the skillet, add the oregano and bay leaf, and
bring to a boil. Cover the skillet, reduce the heat and simmer, basting occasionally.
In about 30 minutes, the chicken should be done; its juice will run clear when
a thigh is pierced with the tip of a sharp knife.
5. To serve, arrange the pieces of chicken on a heated platter. Discard
the bay leaf and boil the stock left in the skillet until it thickens slightly
and has the intensity of flavor desired. Stir in the black olives and anchovies
and cook the sauce for a minute or so longer. Pour the sauce over the chicken.
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