This recipe has been in our family since
1986. We use de-boned chicken breasts instead of the cut-up chickens called
for in the original recipe.
Ingredients
2 small chickens about 3 pounds each, cut in serving pieces
1/2 cup olive oil
1 clove garlic
1/2 tablespoon rosemary
1-1/4 teason salt
1/4 teaspoon pepper
6 anchovy fillets, chopped
2/3 cup wine vinegar
1 cup red Chianti or other dry red wine
3 tablespoons tomato paste
1/3 cup chicken broth or water
Directions
Cook chicken, garlic and oil in skillet over a high flame for about 5
minutes, turning constantly. Remove garlic.
Mix salt, pepper, rosemary, anchovies, vinegar and wine together. Add
to chicken and simmer uncovered until liquid is reduced on third, about
10 minutes.
Dissolve tomato paste in chicken broth or water and pour over chicken.
Simmer covered for 20 minutes.
Serve with green salad and Barolo wine. Serves 6-8.