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1
Mix the garlic, nutmeg, salt and pepper together with the vinegar and white wine.
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2
Whisk in the olive oil.
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3
Add the chicken pieces, turning to coat well.
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4
Marinate in the refrigerator for 3 hours.
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5
Remove the chicken, wipe off excess marinade and pat dry.
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6
Lightly dust each piece with the seasoned flour.
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7
Over medium-high heat, warm half of the olive oil in a nonstick skillet.
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8
Add the chicken and cook for 10 minutes.
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9
Turn and cook for 10 more minutes.
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10
Remove the chicken and drain on a paper towel, pouring off as much oil as possible.
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11
Return the pan to high heat, add 1 cup of water, scrape well and simmer until the liquid is reduced by half.
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12
Set aside.
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13
In a heavy casserole over medium heat, warm the remaining quarter cup of olive oil.
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14
Add the onion and cook until soft, about 5 minutes, stirring to avoid burning.
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15
Add the shallots and garlic and continue cooking, stirring occasionally, for 5 minutes.
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16
Add the broth resulting from the deglazing, as well as the tomato puree, and simmer for 5 minutes.
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17
Add the olives, sun-dried tomatoes and capers and stir.
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18
Simmer for a minute or 2, taste and adjust seasoning with salt and pepper.
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19
Add the chicken, turning each piece so that it is covered as much as possible.
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20
Cover and simmer over low heat for 40 to 50 minutes, until a fork inserted into the thigh yields clear juice.
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21
Serve with beans and rice.
