Ingredients
Method
1.Dust chicken pieces in seasoned flour. Heat oil in a large, deep frying pan on high. Cook chicken in batches for 4-5 minutes each side, until browned. Set aside.
2.Reduce heat to medium. Add onion and garlic to pan and cook for 5 minutes, until soft. Add wine and bring to boil. Simmer 2 minutes, until wine has mostly evaporated.
3.Add passata and 1 cup water. Cover and cook for 5 minutes, until thickened slightly. Add chicken and cook, covered, for 10 minutes. Add anchovy and simmer, covered, for 15 minutes, until chicken is cooked through. Fold through olives and parsley.
4.Top chicken cacciatore with extra parsley and serve with bread.