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1
Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl.
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2
Add the bay leaves, rosemary sprigs and the crushed clove of garlic and cover with the wine.
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3
Leave to marinate for at least an hour, but preferably overnight in the fridge.
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4
Preheat your oven to 180C/350F/gas Drain the chicken, reserving the marinade, and pat dry with kitchen towels.
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5
Dust the chicken pieces with flour and shake off any excess.
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6
Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
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7
Place the pan back on the heat and add the sliced garlic.
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8
Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade.
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9
Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1 1/2 hours.
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10
Skim off any oil thats collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary.
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11
Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannellini beans, and plenty of Chianti.
