Chicken Cooked as a Game Bird
Instructions:
- 3 large skinless, boneless chicken breast halves, about 1 1/ 2 pounds, or 6 large skinless, boneless chicken thighs (1.6 kg)
- Salt and freshly ground black pepper
- 5 tablespoons extra virgin olive oil
- 2 medium-small onions, very thinly sliced
- 3 1/ 2 tablespoons chopped fresh rosemary
- 1/ 2 cup plus 2 or 3 tablespoons dry white wine (165 ml)
- 12 ounces oil-cured black olives, pitted (335 g)
- 1 teaspoon anchovy paste
- Cut the chicken breasts into 2-inch pieces. Leave the thighs whole. Season with salt and pepper.
- Heat the olive oil in a large flameproof casserole. Add the chicken pieces and brown them over moderately high heat, turning as necessary. When the chicken is golden, add the onions, rosemary, and 1/2 cup of the white wine. Reduce the heat to low, cover the casserole, and simmer the chicken for 10 minutes, turning the pieces once or twice.
- Add the olives and a pinch of salt to the chicken. Put the anchovy paste in the center of the pan and dissolve it into the sauce. Season with a very generous grinding of pepper. Cover again and simmer for 10 to15 minutes, stirring occasionally and adding a few tablespoons more wine if the sauce is too dry.
- Remove the chicken pieces to a warm serving dish. Pour the sauce with the olives into a food processor and chop very finely. Pour the sauce over the chicken and serve at once.