INGREDIENTS
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A 2-1/2 TO 3-pound chicken, cut up
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Salt
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Freshly ground black pepper
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2 tablespoons olive oil
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¼ cup finely chopped onions
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1 teaspoon finely chopped garlic
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½ cup dry white wine
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2 tablespoons wine vinegar, preferably white
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½ cup chicken stock, fresh or canned
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½ teaspoon dried oregano crumbled
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1 bay leaf
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1 tablespoon slivered black olives, preferably Mediterranean style
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3 flat anchovy fillets, rinsed in cold water, dried and chopped