1 chicken (of about 1,5 kg weight) wash and cut into parts. Roll the pieces of chicken in flour
3 anchovy fillets, unsalted and 2 garlic cloves chop and mix well until you get a paste. Slowly dilute the paste by adding 100 ml Merlot Wine-Vinegar drop by drop.
150 ml Villa Zottopera Olive Oil heat in a pan together with 1 sprig rosemary and black pepper, freshly ground Season the pieces of chicken with salt and pepper and fry them in the olive oil until they take on a golden-brown colour. Fry the chicken for some more minutes at medium temperature, until the meat is done. Take the chicken and the rosemary twig out of the pan. Stir the anchovy paste into the meat stock and let the sauce simmer until it thickens. Put the chicken parts back into the pan and let them stew in the sauce for some more minutes.
serves 4
