1 tablespoon slivered black olives, preferably Mediterranean style
3 flat anchovy fillets, rinsed in cold water, dried and chopped
How To Cook:
1. Wash the chicken quickly under cold running water and pat the pieces dry with paper towels. Season the pieces with salt and a few grindings of pepper.
2. In a heavy 10- to 12-inch skillet, heat the olive oil until a haze forms over it. Brown the chicken a few pieces at a time, starting them skin side down and turning them with tongs. Transfer the browned pieces to a plate.
3. Now pour off almost all of the fat from the skillet, leaving just a thin film on the bottom. Add the onions and garlic and cook them over moderate heat, stirring constantly, for 8 to 10 minutes, or until they are lightly colored.
4. Add the wine and vinegar and boil briskly until the liquid is reduced to about ¼ cup. Then pour in the chicken stock and boil for 1 or 2 minutes, stirring constantly and scraping in any browned bits that cling to the pan.
5. Return the browned chicken to the skillet, add the oregano and bay leaf, and bring to a boil. Cover the skillet, reduce the heat and simmer, basting occasionally.
6. In about 30 minutes, the chicken should be done; its juice will run clear when a thigh is pierced with the tip of a sharp knife.
7. To serve, arrange the pieces of chicken on a heated platter. Discard the bay leaf and boil the stock left in the skillet until it thickens slightly and has the intensity of flavor desired.
8. Stir in the black olives and anchovies and cook the sauce for a minute or so longer. Pour the sauce over the chicken.
