Chicken cacciatore with salty kalamata olives recipe

Ingredients

• 1.4 kilogram (size 14) chicken, cut into 8 pieces
• 2 tablespoon plain flour, seasoned
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1/3 cup (80ml) dry white wine
• 1 1/2 cup (390g) tomato passata
• 4 anchovy fillets, finely chopped
• 1/3 cup (55g) pitted kalamata olives
• 2 tablespoon chopped flat leaf parsley, plus extra to serve
• 4 thick slices crusty bread, to serve