Recipe Courtesy of Palumbo Family Vineyards & Winery Ingredients:
2 tbsp EV olive oil
4 chicken leg-thigh pieces, cut in two
Salt and pepper to taste
1 tbsp minced garlic
2 anchovy filets, minced
1 large onion, chopped
1 red bell pepper seeded and chopped
Large pinch saffron threads
1 tsp fresh marjoram, oregano or thyme
2 tbsp drained capers
2 cups chopped tomatoes (fresh or canned)
1 cup good quality pitted olives (any color or mixed) Fresh parsley for garnish
Heat oil in deep skillet to medium and add chicken pieces skin-side down. Season with salt and pepper and brown evenly, 10 minutes.
Transfer to plate and add garlic, anchovies, onion and pepper and cook until soft.
Add saffron, herb and capers stirring, then add tomatoes and olives. Bring to boil, return chicken and cover. Cook dish over medium to low heat 20-30 minutes or until chicken is done. Garnish and serve with Polenta or rice.