Provided By: Janet Zappala
Ingredients:
1 4-41/2 pound whole chicken, preferably organic- cut up
1/4 extra-virgin olive oil
1 tablespoon dried rosemary
2 cloves garlic, peeled
1/4 teaspoon black pepper
1 chicken bouillon cube, crushed
3/4 cup red wine vinegar
1 tube Italian anchovy paste
1 12-ounce jar pitted kalamata olives, with liquid
Salt to taste
Directions:
Rinse the chicken pieces under cold water; pat them dry . Heat the olive oil in an extra -large, deep skillet over medium heat for
1-2 minutes
Add the chicken pieces, rosemary, garlic, and black pepper, partially cover. Cook for 20 minutes, turning occasionally. Add the
bouillon, vinegar, and anchovy paste; stir thoroughly. Reduce the heat. Add the olives, partially cover. Cook for 20 more minutes, stirring
and turning occasionally. Add salt to taste. ( You may have to cook the breasts for 2 minutes longer than the rest of the chicken.)
