Chicken stew.

Sorry for the poor photo, but the food ran late so by the time it was done i only had patience to take two pictures, it is divine even though the picture might suggest its not.

S4

1500g of assorted chicken pieces (stay away from the fillets if possible as they tend to get dry)
400ml red wine, in this case L'ormarins Optima
6 Anchovy fillets
15 green olives, pit out
2x400g of canned whole rosa tomatoes
8 bay leaves
3 sprigs of rosemary
4 garlic cloves
s&p

Season the chicken with salt and pepper, then marinate overnight in the wine along with the bay leaves, rosemary and two finely chopped garlic cloves.
Next day preheat the oven to 190c.
Pat the chicken dry then fry in olive oil using a chef pan or a big enough saute pan till lightly browned. Then remove from the pan and set aside.
Slice the remaining two garlics thinly and fry under gentle heat till golden, then add olives, anchovy, the canned tomatoes, the marinade and finally the chicken. Bring to the boil, cover with a lid then throw into the oven for one and a half hour.
Serve in the pan with fresh toasted white bread on the side.

drink: Haute Cabriere Pinot Noir 2004