2 whole chickens, cut in serving pieces
1/3 c. olive oil
5 cloves garlic, mashed with the flat of a knife
2 tbsp. fresh rosemary leaves
1/4 tsp. ground pepper
6 flat anchovy fillets (the whole can)
1 1/2 c. wine vinegar
2 c. red Chianti or other dry red wine
3 tbsp. tomato paste
2 env. or cubes chicken bouillon in 1/2 c. water, or chicken broth

Cook chicken, garlic and oil over high flame for about 5 minutes, turning constantly.

Add pepper, rosemary, anchovies, vinegar and wine and simmer uncovered for 10 minutes.

Dissolve tomato paste in chicken broth and pour over chicken. Simmer covered for 30 minutes or longer.

Serve with lots of sour dough bread for sopping up the extra juices, and a green salad.