Ingredients
8 pieces bone-in, skin-on chicken, white and dark combined as preferred
Salt and pepper
About 2 tablespoons extra-virgin olive oil (EVOO)
2 to 3 filets anchovy (optional but recommended)
1 large or 2 medium onions (yellow skin), finely chopped
2 ribs celery with leafy tops, finely chopped
4 cloves garlic, sliced or chopped
3 tablespoons drained capers in brine
About ¾ cup Italian black or green olives, pitted or pit them with the crack of your palm against flat of your chef's knife
3 tablespoons fresh rosemary, coarsely chopped
2 tablespoons very thinly sliced sage (about 12 leaves, stacked)
About ¼ cup white balsamic or wine vinegar
1 cup white wine
1 cup chicken bone broth or stock
Directions
Serves: 4
Pat chicken dry. Heat a large dutch oven or deep skillet with lid over medium-high heat. Season the chicken with salt and pepper. Heat about 2 tablespoons EVOO and add chicken, brown well on both sides 10 to 12 minutes. Remove the chicken to a platter, then reduce heat to medium-low to medium. Add anchovies and stir to melt them into the oil, add onions and celery and soften 5 minutes, add garlic, capers, olives, herbs and soften a few minutes more. Add vinegar, let it evaporate and absorb, add wine and reduce by half, add stock and bring to bubble, add the chicken back to pan, cover and simmer 20 minutes over low heat. Uncover and remove chicken to a platter, then reduce with heat back over medium-high to thicken a bit and spoon over chicken.
