This is a simple-to-prepare chicken recipe. The list of ingredients is short (at least among my posts), but these ingredients combine very well into a delicious dish. A very important component is the anchovy paste — it does not add any sort of a fishy flavor, but rather an important “depth of flavor,” so don’t skip it! If you have whole anchovy filets, you can substitute 2 filets for the paste. A wonderful Mediterranean take on chicken, hope you’ll give it a try!
2 lbs skinless, boneless chicken breasts, cut into 2-inch cubes
1 1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup dry white wine
1 Tbsp flour
2 Tbsp olive oil
1 red onion, halved and thinly sliced
1 1/2 Tbsp chopped rosemary leaves
1/2 cup black olives, pitted and halved lengthwise
1 tsp anchovy paste
1 1/2 Tbsp red wine vinegar
Combine chicken with salt and pepper in a medium bowl and set aside.
In a small bowl, whisk flour into white wine and set aside.
Heat olive oil in a Dutch oven or similar pan over medium-high heat. Add chicken and brown on all sides, about 5 minutes. Stir in onion, rosemary and white wine/flour mixture. Cover pan, reduce heat to low and simmer gently for 10 minutes.
Add olives and anchovy paste to the chicken mixture; stir well. Cover pan and simmer gently another 10 minutes. Remove from heat and stir in red wine vinegar. Season with additional salt, if desired. Serve with pasta, white rice, or pane di casa.