- 2 hours
- 1 hour, 30 minutes
This classic, Italian dish is remarkably simple to make—just don’t forget to plan ahead, it requires 2-24 hours to chill in the fridge. This long marinating time will get all those gorgeous flavors deep into the chicken. Then, just pop all of it into the oven and slowly braise until falling off the bone.
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.