Chicken cacciatore

Coat the chicken pieces in seasoned flour (do this in a zip-lock bag, there is no mess and it’s easy).

Brown the chicken in a pan with half the oil. Remove from the pan and set aside.

Heat the remaining oil, add the anchovy fillets and melt them, then add the onion, garlic and herbs, fry until soft. Pour in the wine, tomatoes and chicken stock, add the olives and stir to combine. Bring the sauce to the boil.

Return the chicken pieces and simmer for a further 30-40 minutes. Taste for seasoning and serve sprinkled with a generous amount of chopped parsley.

Serves 8-10

1/2 cup flour

salt and pepper

2 kg chicken pieces (I like Marylands as they stay moist)

1/4 cup olive oil

2 anchovy fillets

2 brown onions, finely chopped

5 garlic cloves, minced

3 sprigs thyme

2 sprigs rosemary

4 bay leaves

200ml red wine

800g tinned tomatoes, crushed

500ml chicken stock

1 cup black olives

parsely for garnish