Pollo Alla Cacciatora – Braised Chicken with Olives and Anchovy Sauce

Rinse the chicken and dab the parts with kitchen paper. Season with salt and a tiny bit of freshly ground pepper. In a heavy, 25 to 30 cm frying pan, heat the olive oil until a light smoke forms. Brown the chicken pieces in order, starting with the skin down and turning the pieces with tongs. Place the browned pieces on a plate. Later, pour off almost all the fat from the frying pan, leaving only a narrow layer on the bottom. Add the onions and garlic and sauté at a moderate temperature, stirring constantly, for 8 to 10 minutes, or until lightly browned. Pour in the wine and vinegar and boil rapidly until the liquid has thickened to about a quarter cup. Pour in the chicken broth, stirring continuously for 1 or 2 minutes and stir in the drippings adhering to the pan. Put the fried chicken parts back into the pan, add oregano and bay leaf spices and bring to boil. After about half an hour the chicken should be cooked. Arrange the chicken portions on a warmed serving platter. Remove the bay spice and make the soup that is in the roasting pan until it has thickened slightly and reached the desired concentration of flavor. Stir in the black olives and anchovies and continue making the sauce for about a minute. Later pour over the chicken.

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