INGREDIENTS

1. 2tablespoonsflour
2. sea salt
3. fresh ground black pepper
4. 4chicken breasts(or equivalent)
5. 1/3cupextra virgin olive oil
6. 4-5fresh rosemary
7. 6clovesgarlic, peeled and thinly sliced
8. 1 1/2cupswhite wine
9. 5anchovy fillets
10. 2/3cupkalamata olives, pitted
11. 4-5 ripeplum tomatoes, halved,seeded and coarsely chopped.

DIRECTIONS

1. In a large bowl, combine flour with salt and pepper to taste.
2. Add chicken pieces and toss until evenly coated.
3. Place a large flameproof casserole dish over medium-high heat, and heat olive oil.
4. Add chicken pieces, and fry until golden underneath, about 5 minutes.
5. Turn chicken, and add rosemary and garlic.
6. Continue to fry until garlic is softened but not colored, about 3 minutes.
7. Add wine.
8. When it comes to a boil, add anchovies, olives and tomatoes.
9. Partly cover pan, and reduce heat to medium low.
10. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, approx 45 minutes.
11. To serve, discard rosemary sprigs, and season well with salt and pepper to taste.
12. Place a piece or two of chicken on each plate, and top with a spoonful of sauce.
13. Serve with pasta or potatoes.