Chicken Chef John

CHICKEN CHEF JOHN

8 chicken thighs (bone-in, but skinned)
8 chicken legs
6 cloves garlic
1/4 cup olive oil
1/3 cup chopped Italian parsley
1/4 cup chopped basil
1 tbl dried rosemary
1/2 tsp hot pepper flakes
2 oz anchovy fillets
1/2 cup red wine
1/4 cup vinegar

1 1/2 tsp salt

SIMMER GARLIC AND OLIVE OIL (DON’T BROWN GARLIC) ON LOW HEAT

ADD ANCHOVIES UNTIL MELTED, ADD CHICKEN

SPRINKE WITH BASIL, SALT, HOT PEPPER FLAKES

I TBS DRY ROSEMARY, PARSLEY

ADD ½ CUP RED WINE AND A ¼ CUP VINEGAR, STIR

TURN TO MEDIUM HEAT, COVER AND SIMMER FOR 30 MIN

GIVE MEAT A TOSS AND CONTINUE TO COOK UNCOVERED

WHEN IT APPEARS TO BE COOKED, TURN TO HIGH HEAT

WHEN “REALLY” COOKED” ADD OLIVES AND MUSHROOMS

ADD 1/3 CUP WINE AND COOK FOR 5 MINUTES

TURN OFF HEAT AND COVER FOR 5 MINUTES