Chicken Cacciatora

A bean recipe for every taste:

Season the chicken pieces with salt and season with pepper and put them in a large enough bowl with the bay leaves, rosemary and crushed garlic clove. Pour with wine and marinate covered in the refrigerator for at least 1 hour, better for one night. Preheat the oven to 180 °C. Drain and collect the marinade, dry the chicken pieces with kitchen roll. Dust with flour, shake off excess flour. Heat an oven-proof frying pan on the kitchen stove, pour in a tiny bit of olive oil and brown the meat lightly all around. Remove and set aside. In the same frying pan, sauté the garlic slices at a moderate temperature until golden brown. Add the anchovies, olives and tomatoes, roughly breaking up the tomatoes with a wooden spoon. Return the meat and marinade to the roasting pan and let it all bubble up, then cover the roasting pan tightly with a lid or a double layer of aluminum foil and place it in the stove for 1 1/2 hours. Skim off any fat that has accumulated on top of the simmering stock, stir the stock and perhaps season a tiny bit more with salt and season with pepper. Take out the bay leaves and rosemary sprigs.

Serve: Leaf salad or white beans and white bread.

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