Ingredients
Method
1.Preheat oven to moderate, 180°C.
2.Heat oil in a heavy-based frying pan on high. Brown chicken all over. Transfer to a casserole dish.
3.Sauté onion and garlic in same pan for 2-3 minutes, until onion is tender. Add wine and simmer, until reduced by half.
4.Blend in stock and simmer for 2 minutes. Stir in tomatoes, tomato paste, basil and sugar. Season to taste.
5.Pour sauce over chicken in casserole dish. Bake, covered, for 1 hour. Blend in olives and anchovies. Bake, uncovered, for a further 5-10 minutes. Sprinkle with extra basil.
6.Serve with pasta and salad.
To remove some of the saltiness of the anchovies, soak the fillets in 1/4 cup milk for 5 minutes.
Note