Provencal Style Chicken

I have chosen this recipe as it epitomises Italian influenced cookery from the South of France.

1. 1

   The dish is uncomplicated (as the best recipes are) and I have customised the ingredients for the best results which create a rich savoury sauce accompanying the chicken. I would strongly suggest that a good quality flavoursome chicken is used, preferably a free-range corn fed, and this dish would lend itself perfectly to Guinea-fowl and other game-birds such as pheasant. Essentially, the recipe does contain a small amount of anchovy, do not let this deter you as the result will not taste of fish (there is even anchovy in Worcestershire sauce), and due to its salt content I have not added extra salt to the recipe. In continental style, straight from the hob to the table this is superb Autumnal cookery, and can be accompanied by plain boiled rice, pan-fried wild mushrooms, broccoli, and a full-bodied red wine.
   
   Method:
   
   Cut the chicken into 8 pieces, heat enough olive oil in a large heavy saucepan (such as a Le Crueuset casserole pot) and brown them, sweat the onion and garlic and add the white wine, anchovies, and tomatoes and bring to a boil. Turn the heat very low. Add the pepper, sugar, basil and olives, cook until the chicken is tender but still firm.