Italian chicken stew – Food & Home Magazine

Ingredients

• 6 skin-on, bone-in free-range chicken thighs
• 300 ml red wine
• ½ bunch each thyme, oregano and rosemary
• 8 bay leaves
• 8 garlic cloves, finely sliced
• 2 tbsp flour
• 2 tbsp olive oil
• 1 large onion, finely sliced
• 6 anchovy fillets
• 2 x 400g cans plum tomatoes
• 200. g fresh tomatoes, diced
• 2 tbsp sun-dried tomato paste
• 200 g mixed olives