Ingredients

800 gm chicken thigh meat
2 tablespoons olive oil
Salt and Pepper
1 small onion, thinly sliced
1 tablespoon garlic, crushed
1 tablespoon rosemary leaves, finely chopped
2 - 4 anchovies, chopped [optional]
1 cup dry white wine
½ cup stoned and halved black olives
½ tablespoon cornflour mixed in a little water [optional]
1 tablespoon red wine vinegar
2 tablespoons flat leaf parsley, chopped

Method

Cut each piece of thigh meat into three even pieces.
Heat the olive oil in a heavy pan and add the chicken pieces in a single layer.
Season them and brown them on both sides.
Remove to a plate.
Lower the heat and add the onion. Cook until soft but not coloured.
Add garlic, rosemary and anchovy and replace the chicken pieces.
Add the wine and simmer until the chicken is cooked, turning the chicken occasionally.

The sauce should be syrupy but coating. Now is the time to add the cornflour if the sauce stubbornly remains watery.
Stir through the olives and red wine vinegar.

Serve scattered with parsley.

Serves 4