This recipe is from our 2007 trip to Europe where we took an Italian cooking class at the In-Tavola Cooking School in Florence, Italy. We had the best time meeting people from all over the world, sampling Italian cuisine and pitchers of red wine.
6 chicken thighs
Flour for dusting
2 T butter
½ cup red wine vinegar
2 anchovy filets, finely chopped (don’t omit!)
1 clove garlic, finely chopped
1 green, red or yellow pepper, cut into strips
1 rosemary sprig (fresh)
Salt and pepper
Lightly dust chicken with flour. Sauté chicken in butter until golden brown. Sprinkle vinegar and cook until evaporated. Add anchovy, garlic, peppers, rosemary, salt and pepper. Reduce heat to simmer. (If mixture becomes dry, add small amounts of boiling water.) Cook uncovered for 30 40 min. until done.