1 (3 1/2 lb.) chicken
6 tbsp. olive oil
1 1/2 tbsp. butter
1 c. dry white wine
2 cloves garlic, peeled
White pepper
1 tsp. sugar
4 lg. or 6 sm. tomatoes, peeled, seeded, juiced & chopped
4 anchovy fillets in oil
1 lb. chopped fresh or 1/2 tsp. dried basil
16 pitted black olives
8 pitted green olives

This is a delicious way of preparing chicken. The olives, anchovies, garlic, tomatoes, oil and wine are typical ingredients of this region.

Cut the chicken into 8 pieces and dry the pieces. Reserve the giblets and liver for another dish. Heat the oil with the butter in a large heavy saucepan and brown the chicken pieces. Add the white wine and bring to a boil. Turn the heat very low. Add the garlic, pepper, sugar and tomatoes. Cook for 30 minutes. Cut the anchovy fillets into small pieces (it is because they are salty that no additional salt is required). Add the anchovies and basil with the olives (green olives are not traditional but give more flavor). Cook over moderate heat for a further 20 minutes and serve. Serves 4.