Chicken Cacciatore

1. 1

   Put the vinegar, wine, rosemary leaves, and garlic in a small bowl.

2. 2

   Put the extra-virgin olive oil in a skillet and turn the heat to medium. When the oil is hot, add the chicken and saute until lightly browned. Add salt and pepper.

3. 3

   Stir in the flour.

4. 4

   Add the vinegar-wine mix, turn the heat to high and let the liquid evaporate.

5. 5

   Turn the heat to medium low, cover, and cook for about 30 - 35 minutes or until the chicken becomes tender. Stir occasionally to prevent the chicken from sticking to the pan.

6. 6

   In case there is too much liquid when the meat is almost ready, remove the lid and let the liquid evaporate until the sauce is thicker.

7. 7

   When the chicken is ready, add the anchovies to the skillet, stirring vigorously for a few seconds until dissolved. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.