4 -6 servings
1/3 cup flour
1 1/2 tsp dried oregano
1 1/2 tsp salt
1 1/2 tsp pepper
4 lb bone-in chicken pieces, skin removed
3 Tbsp olive oil
1 large jar (28 oz.) marinara sauce
24 pitted kalamata olives
2 tsp minced garlic
2 tsp minced anchovies (rinsed and blotted)
2/3 - 1 cup white wine
1/4 tsp red pepper flakes
1/2 lb pasta
shredded parmesan cheese
1. Preheat oven to 375 degrees. Mix flour, oregano, salt, and pepper in large plastic ziploc. Add chicken pieces and shake to coat pieces (in 2 batches). Gently shake off excess flour.
2. Heat 2 Tbsp oil in large dutch oven over medium-high heat. Add chicken. Brown on both sides, about 2 1/2 - 3 minutes per side. May have to cook in 2 batches. Set chicken aside.
3. In same dutch oven, add remaining oil, marinara sauce, olives, garlic, anchovies, wine, and red pepper flakes. Stir Heat until simmering. Add browned chicken to marinara mixture. Make sure chicken is coated in sauce. Bake covered for 1 hour, adding water to tomato sauce if too thick. Taste sauce and adjust seasoning. When chicken has about 20 minutes left to cook, cook the pasta.
Serve chicken and sauce over cooked pasta. Sprinkle with fresh parmesan.
