Chicken with Anchovy Sauce Recipe

Summary

Preparation Time25 MinCooking Time45 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexHealthyServings6
CourseMethod
Main IngredientInterest Group

Ingredients

 Chicken3 Pound, jointed (1.5 Kilogram)
 Freshly ground black pepper To Taste
 Olive oil1⁄2 Tablespoon
 Onion1 Small, finely chopped
 Garlic1 Clove (5 gm), finely chopped
 Dry white wine4 Fluid Ounce (125 Milliliter)
 White wine vinegar1 1⁄2 Tablespoon
 Chicken stock4 Fluid Ounce (125 Milliliter)
 Dried oregano1⁄2 Teaspoon
 Bay leaf1
 Slivered black olives1 Tablespoon
 Flat anchovy fillets3 , rinsed in cold water, dried and chopped
 Chopped parsley2 Tablespoon

Nutrition Facts

Serving size

Calories 478 Calories from Fat 246

% Daily Value*

Total Fat 27 g42%

Saturated Fat 7.4 g37.2%

Trans Fat 0 g

Cholesterol 154.1 mg

Sodium 315.9 mg13.2%

Total Carbohydrates 4 g1.5%

Dietary Fiber 0.8 g3.2%

Sugars 1.4 g

Protein 47 g94.8%

Vitamin A 13.7% Vitamin C 14.7%

Calcium 5.5% Iron 14.3%

*Based on a 2000 Calorie diet

Directions

1. Wash chicken under cold running water, then pat dry with absorbent kitchen paper. Season to taste with black pepper.
2. Heat oil in a heavy-based frypan and cook chicken a few pieces at a time, until brown on both sides. Remove from pan and set aside. Drain off pan juices and discard.
3. Add onion and garlic to pan and cook, stirring constantly, for 5 minutes or until lightly browned. Stir in wine and vinegar, bring to the boil and simmer until reduced to 3 tablespoons.
4. Pour in chicken stock and boil stirring constantly, for 2 minutes. Return chicken to the pan, add oregano and bay leaf. Bring to the boil, cover and simmer for 30 minutes or until tender.
5. Remove chicken pieces from pan and set aside to keep warm. Remove and discard bay leaf, bring stock to the boil and boil until slightly thickened. Stir in olives, anchovies and parsley and cook for 1 minute longer, then spoon over chicken.
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