Balsamic Chicken Stew

Serve with roast potatoes, polenta or crusty bread and a green of your choice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the flour on a large plate and season with salt and pepper. Dust the chicken with the seasoned flour. Heat the oil in a large flameproof casserole over a medium to high heat. When very hot, add half the chicken and fry for about 5 minutes each side or until golden brown all over. Transfer to a large plate using a slotted spoon and set aside. Repeat for the remaining chicken.

Step 2

Reduce the heat to medium. Add the anchovies, garlic, rosemary and bay leaves and fry for 2 minutes, mashing the anchovies with the back of a spoon, then stir in the chilli flakes.

Step 3

Increase the heat and pour in the vinegar. Bring to the boil and let it bubble rapidly for 1-2 minutes, stirring and scraping from the bottom of the pan. Stir in the olives, passata and 100ml of hot water. Season with salt.

Step 4

Return the chicken and its juices to the casserole, pushing the chicken into the sauce to submerge as much as possible. Bring to the boil, then reduce the heat, cover and simmer gently for 30-40 minutes, stirring occasionally, or until the chicken is cooked through and tender.