Chicken in Piquant Sauce (Tuscany)

Meat

Ingredients

Tender Chicken - 3 1/2 pounds

Olive oil - 1/2 cup

Onion, finely chopped - 1

Flour - 4 tsps

Dry white wine - 1/2 cup

Tomato paste - 4 tsp

Salt and pepper

Wine vinegar - 1/2 cup

Salted anchovy, filleted or chopped- 1

or 

Anchovy fillet, finely chopped - 1 large

Gherkins, finely chopped - 3

Capers, finely chopped - 4 tsps

Garlic, finely chopped - 1/2 clove

Parsley, finely chopped

Cut the chicken into serving pieces. Heat the oil, add the onion and the chicken pieces, and saute gently. When lightly browned, sprinkle with flour, add the wine and cook it until it evaporates. Dilute the tomato paste with hot water. Add it to the pan, season to taste with salt and pepper, and continue to cook slowly until tender.

Meanwhile, simmer the vinegar in a small enamelled pan until reduced by half. Add the anchovy, gherkins, capers, garlic and parsley, and stir well. Pour this sauce over the chicken pieces and continue to cook over a low heat for a final 10 minutes.

Serves 4