- 2 hours
- 1 hour, 30 minutes
Place the chicken pieces into a zip-top plastic bag, or Tupperware container. Pour in the wine and toss in the rosemary, 3 garlic cloves and bay leaves. Close the bag or container and slosh around, then stash in the refrigerator and forget about it for a day (over night or up to 24 hours, but at least 2 hours).
Two hours before you want to serve: Pre-heat the oven to 375º. Pour the chicken and all of the marinade into a very large roasting pot and add in the tomatoes, anchovies, caper and garlic. Cover and braise for 1 hour. After 1 hour add in the olives, cover and continue to braise for 30 minutes more.