chicken + olive stew

serves two
1 kg chicken thighs
salt + black pepper
4 bay leaves
1 sprig of  rosemary
2 crushed garlic cloves 
185ml red wine
flour, for dusting
olive oil
3 anchovy fillets
12 black olives, stoned
400g tin of tomatoes 
Chopped parsley

Season the chicken pieces with salt and pepper and place in a bowl with the bay leaves, rosemary, a crushed clove of garlic and the wine. Leave for several hours/overnight. Heat the oven to 180C/160C fan. Drain the chicken and pat dry with kitchen paper. Dust with flour. Heat a shallow casserole, add a splash of olive oil and fry the chicken pieces until golden. Remove. Add the other garlic clove. Fry to colour then add the anchovies, olives, tomatoes. Mash the tomatoes with a wooden spoon. Return the chicken and marinade to the pan. Bring to the boil, cover and bake in the oven for 1½ hours. Remove the bay leaves and rosemary. Remove the chicken pieces to make it easier to spoon off as much fat as you can. Check the seasoning of the sauce and return the chicken to the pan. Sprinkle with the chopped parsley.