Ingredients:

• 2 tablespoons olive oil
• 1.5 kg chicken pieces
• 1 medium brwn onion finely chopped
• 1 clove garlic,crushed
• 1/2 cup dry white wine
• 1 1/2 tablespoons vinegr
• 1/2 cup chcken stock
• 410g can peeled tomatos
• 1 tablespoon tomato paste
• 1teaspoon finely chopped fresh basil
• 1/4 milk
• 60g seeded black olives, halved
• 1 tablespoon finely chopped fresh farsley
• 3 anchovy fillets, chopped finely

Method :
        Step 1 - Heat oil in large fringpan;cook chicken until browned all over.Place chicken in ovenproof dish.

       Step 2 - Pour off most pan juices, leaving about 1 tablespoon in pan. Add onion and garlic to pan; cook until onion is soft. Add wine and vinegar;bring to a boil. boil until reduced by half Add stock; stir over high heat2 minutes. push tomatos with their liquid through sieve; add to pan with paste, basil,sugar.Coo further 1 minute.

       Step 3 - Pour tomato mixture over chicken pieces.Cover; cook in moderate oven 1 hour.

       Step 4 - Soak anchovy in milk 5 minutes;drain on absorbent peper. Arrange chicken pieces on serving dish; keep warm.Pour pan juices into medium saucepan. Bring to a boil boil 1 minute. Add anchovy, oilve and parsley to pan; cook 1 minute.pour sauce over pieces. sprinkle with extra chopped parsley, if desired.